Eastern European · Preserve / ferment

Hungarian Summer Pickles

Name: Hungarian Summer Pickles
Total time: 124 h 21 min
Yield: Makes 1 quart (about 1 litre)
Cuisine: Eastern European
Ingredients: 450 g pickling cucumbers, 8 to 13 cm long, blossom ends removed (about 1 quart, 1 lb); 1 tbsp pickling salt; 2 tbsp white or red wine vinegar; 1 head dill; 1 sprig dill; 480 ml water, about 2 cups, to cover

Slit cucumbers fermented in a single jar of dill-scented brine, left to bubble away in the summer sun for about five days. They come out crisp, tangy and ready to chill.

YieldMakes 1 quart (about 1 litre)
Hands-on25 min
Total5 d
Difficulty

Ingredients

450 gpickling cucumbers, 8 to 13 cm long, blossom ends removed (about 1 quart, 1 lb)
1 tbsppickling salt
2 tbspwhite or red wine vinegar
1 headdill
1 sprigdill
480 mlwater, about 2 cups, to cover

Diet

Vegetarian (lacto-ovo)
Vegan

Contains

Sulfites
Grapes
Cucumber
Dill
Histamine (aged and fermented foods)

Taste

Sour / bright
Salty
Umami / savory
Herbal / fresh

Texture

Crunchy

Season

Summer

Occasion

Weekend project

Effort

20–45 min active
Over 3 hours total
Difficulty 2
Needs advance prep
Make-ahead friendly

Nutrition

Calories: low
Protein: low
Carbs: low
Fat: low
Fiber: moderate
Sodium: high

Budget

Budget: low

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Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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Ingredients

What it costs to shop for

The method is for members

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