Paprikas Weiss' Hungarian Cucumber Salad
"Hungarian Jewish food is a perfect example of acculturation. Take this piquant cucumber salad, which can be made with one of the three different kinds of paprika — mild, sharp, or sweet. Taken there by the Turks who discovered it in the New World, paprika has been cultivated in Hungary since the sixteenth century." - Joan Nathan.
Salt to taste
Freshly ground pepper to taste
2 tablespoons white vinegar
2 teaspoons water (about)
Fresh sweet paprika to taste
- Peel the cucumbers and slice into very thin rounds. Sprinkle with salt and let stand for 15 minutes. Squeeze out the liquid from the cucumbers.
- Slice the onion very thin and mix with cucumbers. Add the salt, pepper, white vinegar, and water to cover the vegetables. Sprinkle paprika generously on top.
Makes 6 servings (P).
Recipe from: Jewish Cooking in America by Joan Nathan.