Classic Hungarian Cucumber Salad (Uborkasaláta)

1.Prepare the cucumbers: Using a sharp knife or a mandoline slicer, slice the cucumbers very thinly into uniform rounds. If using regular cucumbers, peel them first; English cucumbers can be left unpeeled.

2.Salt and drain: Place the sliced cucumbers in a large bowl and sprinkle evenly with 1 teaspoon of salt. Toss gently to coat. Let the cucumbers sit for at least 30 minutes. This process draws out excess moisture, ensuring the salad remains crisp and prevents the dressing from becoming watery.

3.Squeeze the cucumbers: After 30 minutes, the cucumbers will have released a significant amount of liquid. Gently gather the cucumber slices and squeeze them firmly with your hands or press them between two plates to remove as much liquid as possible. Discard the liquid.

4.Prepare the dressing: In a separate small bowl, whisk together the white vinegar, cold water, granulated sugar, minced garlic, Hungarian paprika, and black pepper until the sugar is fully dissolved.

5.Combine and chill: Place the squeezed cucumber slices back into a clean bowl. Pour the prepared dressing over the cucumbers and toss gently to coat thoroughly. Stir in the 2 tablespoons of chopped fresh dill.

6.Serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the cucumbers to absorb the tangy dressing. Serve chilled, garnished with extra fresh dill.