Hungarian Fermented Garden Cukes

Print Friendly, PDF & Email

“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.

Write a Comment

view all comments