Hungarian Fermented Sun Pickles – Kovászos Uborka 🇭🇺🥒☀️

If you have never tried Kovászos Uborka, you are in for a treat! These traditional Hungarian fermented cucumbers are made with just a handful of simple ingredients: cucumbers, garlic, fresh dill, rye bread, salt, and water.

Unlike vinegar pickles, Kovászos Uborka is naturally fermented, giving the cucumbers their distinctive tangy flavor, refreshing crunch, and slightly cloudy brine. It is a beloved Hungarian summer specialty and is traditionally fermented in a warm, sunny place for several days. (Kata Budapest Tour Guide | Hungary)

🥒 Ingredients

For approximately one large 3-liter jar:

• 2½–3 lb (1.2–1.5 kg) small pickling cucumbers
• 1 large bunch fresh dill, preferably with flower heads
• 6–8 cloves garlic, lightly crushed
• 1–2 thick slices rye or sourdough bread
• 2 tablespoons salt per 1 liter of water
• Approximately 1½–2 liters water