Hungarian Fermented Sun Pickles – Kovászos Uborka 🇭🇺🥒☀️
👩🍳 Instructions
1. Prepare the Cucumbers
Wash the cucumbers thoroughly and trim the ends.
Make a deep slit lengthwise through each cucumber without cutting it completely in half. Turn the cucumber and make another slit to form a cross. This allows the salty brine to penetrate the cucumbers more easily. (Kata Budapest Tour Guide | Hungary)
2. Fill the Jar
Use a very clean large glass jar.
Place some of the fresh dill and garlic on the bottom. Pack the cucumbers tightly into the jar, standing them upright when possible.
Tuck the remaining garlic and dill between the cucumbers.
3. Make the Brine
Dissolve 2 tablespoons of salt per liter of water.
The water can be warmed slightly to help dissolve the salt, but allow it to cool to lukewarm before pouring it over the cucumbers. (Nosalty)
Pour the brine into the jar until the cucumbers are completely submerged.
4. Add the Bread
Place the rye or sourdough bread on top of the cucumbers so that it is soaked by the brine.
The bread is a traditional part of this style of fermentation and helps introduce microorganisms that contribute to the fermentation process. (Mr. Cook)
5. Let Nature Do Its Work
Cover the jar loosely with a clean cloth, small plate, or loose lid. Do not seal the jar airtight during active fermentation, because gases need somewhere to escape. (Nosalty)
Place the jar somewhere warm and sunny.
Depending on the temperature, fermentation usually takes around 2–4 days, although the exact timing can vary. The brine will become cloudy and the cucumbers will gradually develop their characteristic sour flavor. (Timea’s Kitchen)
6. Check the Pickles
Taste one cucumber after a couple of days.
When they have reached the level of sourness and crunch you like, remove the bread and dill. Strain the brine through a fine sieve and pour the strained liquid back over the cucumbers.
7. Refrigerate
Transfer the finished pickles and brine to a clean container, cover, and refrigerate.
Make sure the cucumbers remain completely underneath the brine.
Use fresh dill with flower heads if available.
Don’t seal the jar tightly while fermentation is active.
Keep the jar away from contamination and discard the batch if you see unusual fuzzy mold or detect an unpleasant rotten smell.
Once the desired flavor develops, refrigerate promptly.
🍽️ How to Serve Hungarian Sun Pickles
Kovászos Uborka is delicious straight from the refrigerator and makes a wonderful accompaniment to traditional Hungarian meals.
Serve it alongside:
Goulash
Chicken paprikash
Pork dishes
Sausages
Fried meats
Potatoes
Sandwiches
Grilled meats
The cold, crunchy, tangy cucumber is especially refreshing alongside rich Hungarian dishes.
🇭🇺 A Taste of Hungarian Summer
For many Hungarians, Kovászos Uborka is more than just a pickle—it’s a taste of summer. The combination of fresh cucumbers, garlic, dill, salty brine, and traditional fermentation creates a flavor that is completely different from ordinary vinegar pickles. (Kifli.hu)
Six simple ingredients, a little patience, and a few warm days are all you need.
Crunchy, tangy, garlicky, and wonderfully refreshing—this is Hungarian summer in a jar! 🇭🇺🥒☀️
