Hungarian Fermented Garden Cukes

“Sun-cooked” pickles and Asian-Style fermented vegetables.

From the Vitality Food Feature ‘Preserve Your Harvest the Old Fashioned Way‘.

I got this recipe from my Hungarian mother-in-law. They call these “sun-cooked” pickles in Hungary. I really love them – this recipe provides a great way to put over-grown garden cukes to good use at the end of the season. You simply cut the tips off large cucumbers so they will stand nicely in a gallon jar. I also toss in the cut-off tips for extra bites.


  • garden cucumbers
  • peeled garlic cloves
  • sprig of dill
  • 1 hot pepper (optional)
  • 2 Tbsp sea salt
  • 3 cups water
  • 1 slice white bread

1) Fill a gallon jar with cukes.

2) Add some peeled garlic cloves, a sprig of dill (and a hot pepper, if desired).

3) Dissolve sea salt in water and pour into jar, adding more water as needed to submerge the cucumbers.

4) Cut a slice of white bread to fit into the jar opening and place on top of the liquid.

5) Cover with a cloth and secure with a rubber band. Place in the sun and allow to work for 3 to 5 days or until pickles are tangy to the teeth.

6) Slice and serve. Store in fridge or cold place.

Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her. Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.

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