Sweet-Sour Cucumber Salad

Adapted from The Hungarian Cookbook by Susan Derecksey (Harper & Row, 1972) and The Frog Commissary Cookbook by Steven Poses, Anne Clark, and Becky Roller (Doubleday, 1985)

Most often I make a cucumber salad with sour cream. However, this sweet-sour version goes especially well with Hungarian dishes and pairs beautifully with Asian, especially Thai, meals.

It’s best to let the cucumbers marinate in the refrigerator for a couple of hours if you have the time and think of it in advance. But don’t let that stop you—this salad is still delicious made just before serving.

Sweet-Sour Cucumber Salad
Adapted from The Hungarian Cookbook by Susan Derecksey (Harper & Row, 1972) and The Frog Commissary Cookbook by Steven Poses, Anne Clark, and Becky Roller (Doubleday, 1985)

2 medium cucumbers (peeled or unpeeled, if unwaxed—your choice)
1/4 cup white wine vinegar (I usually use white balsamic, since I have it on hand)
1 tablespoon sugar
1/2 teaspoon salt

Halve the cucumbers, scoop out the seeds with a small spoon, and slice them thinly.

Make the dressing by mixing the vinegar, sugar, and salt. Adjust to taste.

Toss the cucumbers with the dressing.