Hungarian Cucumber Salad

Ingredients

• 6 medium cucumbers, peeled
• 2 tablespoons salt (or more)
• 1/2 cup sugar (or less, to taste)
• 1/4 cup red wine vinegar, plus
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup vegetable oil, plus
• 2 tablespoons vegetable oil
• 1 large red onion, diced
• 1/2 teaspoon garlic powder (optional)
• 2 tablespoons fresh dill
• 2 teaspoons sweet paprika

Directions

1. 1

   Cut cucumbers in half lengthwise and scoop out seeds.

2. 2

   Cut cucumber halves crosswise into 1/4-inch-wide half rounds.

3. 3

   Put cucumbers in a colander and sprinkle with salt.

4. 4

   Toss with your hands to mix well.

5. 5

   Let stand about 1 hour.

6. 6

   Rinse cucumbers if desired.

7. 7

   Gently squeeze water out of cucumbers and drain on paper towels.

8. 8

   When well drained, return to colander.

9. 9

   In a large bowl, whisk sugar, vinegar, mustard and oil.

10. 10

    Add cucumbers and mix with hands.

11. 11

    Mix in onion and garlic, if using.

12. 12

    Cover and refrigerate 2 hours.

13. 13

    Add fresh dill and paprika.

14. 14

    Mix well.

15. 15

    Serves 6.

16. 16

    Can be stored in refrigerator up to 1 week.