This recipe is very similar to the one I learned from my mum. I used apple cider vinegar and a mix of chopped fresh and dried dill. I seasoned with salt and pepper when I added the vinegar and dill. My mum would salt the cucumber and onions first and let them sit in a sieve for about 15-30 minutes then squeeze out the excess water before transferring to a serving bowl and adding the dressing. Doing it the way it says in the recipe just cuts about a half hour of prep time, the result is the same. Yummy! To give the salad a bit more color I also added a bit of thinly sliced red bell pepper. Another option is to also add some cherry tomatoes, crumbled feta cheese and olives. The salad goes from Hungarian to Greek!
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