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.
Ingredients
- 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.
