| 1 | Cut each cucumber in half lengthwise and remove the seeds. |
| 2 | Cut each in hlaf again lengthwise and then cut into bite-sized pieces. |
| 3 | Put into a mixing bowl and toss with the salt. |
| 4 | Chill for onehour and pour off accumulated liquid. |
| 5 | Bring salted water to a boil on the stove. |
| 6 | Simmer the cucumbers in boiling salted water for five minutes. |
| 7 | Drain into a colander and return to the saucepan. |
| 8 | Make a paste of the flour and cold water and stir in two tbsp. of the sour cream. |
| 9 | Stir this mixture into the cucumbers and heat gently for 3 minutes. |
| 10 | Stir in remaining sour cream and the lemon juice and heat until just beginning to steam. |
| 11 | Serve with hungarian sausages or goulash as a side dish. |
| 12 | Teifeles uboka fozelek - hungarian cucumbers with sour crea |
