Originally uploaded by zannnielim
The summer meat dishes for Hungarian are not to be missed without the Hungarian Summer Pickles such as the cucumber.
It takes about 10 minutes to prepare this pickle.
The ingredients include 3- to 5-inch pickling cucumbers
- 1 tablespoon pickling salt or kosher salt
- 2 tablespoons white vinegar
- 1 fresh head and 1 frond of dill
- About 2 cups water
Place pickling salt or kosher salt, vinegar, and dill into a narrow-mouth quart jar. Pack cucumbers tightly into jar so they are not floating, leaving 1 inch space. Pour in water to cover and cap the jar with a nonreactive lid.
Place the jar outside in the sun or in a sunny window. Bring the jar in at night. Within 3 days, you should see tiny bubbles, indicating the cucumbers are fermenting. When the tiny bubbles have stopped rising (around 5 days), place in refrigerator. They will keep about 2 weeks, refrigerated. Enjoy!