I've always loved this salad. It's very simple. Sometimes the salted cucumbers are left to sweat and then squeezed out and a little water is added to the sugar and vinegar. I actually like the cucumber juice, though some people find it slightly bitter. BTW, you have a beautifully eloquent and professional way of speaking and interacting on camera (love the little Hungarian mixed in). You also have beautifully distracting eyes.
You can make the water with sugar and vinegar better, if you use a cup and mix them together there. You can also taste it and decide if the sugar is enough :) Sorry to correct you, but you can also rest the cucumber for a few minutes( half an hour with the salt!), then squeeze out the excess water, add chopped garlic and THEN add your cup of water and rest it in the fridge for a few hrs. Thanks for the video Nisha you made my day! I hope you’ll make more Hungarian cooking vids!
Thanks Nisha. When I make this salad at home (I serve it with Hungarian pork stew (Sertéspörkölt), I'll use some nice cider vinegar diluted with a little bit of water. I'll add the sugar to the vinegar and water, mix it very well and optionally, add in some finely diced garlic and of course, salt, creating a dressing, so to speak. I'll give it a little taste and then add it to my cukes. Also, I never peel the cukes or sometimes strip peel them (I hand slice them so they retain firmness). I like the crunch that the skin gives. If you get garden cukes, it's even better. Like you, I'll often add a big dollop of creme fraiche right into my vinegar-sugar-water mix and that's delightful as well. I've never used soured cream; I think it's a bit stronger than the creme fraiche. That works nicely, so I haven't messed with it. It's a hybrid that works quite well. I've never added paprika, but I'll have to give it a try. Happy cooking and thanks again.
Interesting version of this dish, which my mother taught me to make in the 1960s. We usually dissolve the sugar in a little hot water and then add the vinegar. Hold the garlic and onion... and I am not sure that it is Jewish.
I've always loved this salad. It's very simple. Sometimes the salted cucumbers are left to sweat and then squeezed out and a little water is added to the sugar and vinegar. I actually like the cucumber juice, though some people find it slightly bitter.
BTW, you have a beautifully eloquent and professional way of speaking and interacting on camera (love the little Hungarian mixed in). You also have beautifully distracting eyes.
You can make the water with sugar and vinegar better, if you use a cup and mix them together there. You can also taste it and decide if the sugar is enough :) Sorry to correct you, but you can also rest the cucumber for a few minutes( half an hour with the salt!), then squeeze out the excess water, add chopped garlic and THEN add your cup of water and rest it in the fridge for a few hrs.
Thanks for the video Nisha you made my day! I hope you’ll make more Hungarian cooking vids!
Well done. I love how the room is decorated as well.
Great job
Thanks Nisha. When I make this salad at home (I serve it with Hungarian pork stew (Sertéspörkölt), I'll use some nice cider vinegar diluted with a little bit of water. I'll add the sugar to the vinegar and water, mix it very well and optionally, add in some finely diced garlic and of course, salt, creating a dressing, so to speak. I'll give it a little taste and then add it to my cukes. Also, I never peel the cukes or sometimes strip peel them (I hand slice them so they retain firmness). I like the crunch that the skin gives. If you get garden cukes, it's even better. Like you, I'll often add a big dollop of creme fraiche right into my vinegar-sugar-water mix and that's delightful as well. I've never used soured cream; I think it's a bit stronger than the creme fraiche. That works nicely, so I haven't messed with it. It's a hybrid that works quite well. I've never added paprika, but I'll have to give it a try. Happy cooking and thanks again.
I can't find your chicken curry video anywhere. Has it been deleted?
Interesting version of this dish, which my mother taught me to make in the 1960s. We usually dissolve the sugar in a little hot water and then add the vinegar. Hold the garlic and onion... and I am not sure that it is Jewish.
Oooh my heart was in my mouth watching you with that mandolin!! 😯
jo munka!
Where's the sweet onions at
My family always made this, we had it with creamy meat dishes. It also is great by itself.