Hungarian Cucumber Salad - cooking recipe

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

Preparation

Cut cucumbers in half lengthwise and scoop out seeds.
Cut cucumber halves crosswise into 1/4-inch-wide half rounds.
Put cucumbers in a colander and sprinkle with salt.
Toss with your hands to mix well.
Let stand about 1 hour.
Rinse cucumbers if desired.
Gently squeeze water out of cucumbers and drain on paper towels.
When well drained, return to colander.
In a large bowl, whisk sugar, vinegar, mustard and oil.
Add cucumbers and mix with hands.
Mix in onion and garlic, if using.
Cover and refrigerate 2 hours.
Add fresh dill and paprika.
Mix well.
Serves 6.
Can be stored in refrigerator up to 1 week.