Czech Cucumber Salad – Okurkový salát
A light, refreshing Czech cucumber salad: finely grated cucumber in a sweet-and-sour vinegar brine. The classic summer side to schnitzel or roast chicken.
Servings 2
Calories 75kcal
Ingredients
- 1 large English cucumber peeled if waxed; grated or thinly sliced
- 1 ¾ cup water cold
- ¼ cup vinegar apple cider vinegar, 5% (see Notes)
- 2 Tablespoon granulated sugar
- ½ Tablespoon salt
- ¼ teaspoon ground black pepper
Instructions
- Peel 1 large English cucumber if the skin is waxed or thick, and trim off both ends.
- Grate the cucumber on the large holes of a box grater, or slice it into thin rounds. Put it in a serving bowl.
- In a separate bowl, whisk 1 ¾ cup water, ¼ cup vinegar, 2 Tablespoon granulated sugar, ½ Tablespoon salt, and ¼ teaspoon ground black pepper until the sugar dissolves. Taste and adjust with a little more vinegar, sugar, or salt.
- Pour the dressing over the cucumber, stir gently, and serve cold.
Notes
- Cucumber size: 1 large English cucumber is about 12 oz (340 g).
- Vinegar: I used apple cider vinegar (5%), the best compromise abroad. Czech kvasný ocet is about 8% acidity, and US distilled white is milder at 4%, so add it gradually and taste.
- No English cucumber? Persian (mini) cucumbers are the closest match; peel and scrape the seeds from a regular garden cucumber.
- Less liquid: Salt the grated cucumber and let it sweat out its water, then skip the added water, and cut back the sugar, salt, and vinegar to taste, since there is less liquid to season.
- Store: Airtight in the refrigerator up to 3 to 4 days. Do not freeze.
Nutrition
Calories: 75kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1758mg | Potassium: 225mg | Fiber: 1g | Sugar: 14g | Vitamin A: 159IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 0.5mg