Hungarian Pickled Cucumbers
Pickled cucumbers are a beloved Hungarian pickle, prepared in various ways for centuries. They are a perfect side dish for meat dishes and sandwiches, or an excellent refreshing snack on their own. The vinegar and spices work together in perfect harmony to create a pleasantly tart, crunchy cucumber. A well-made pickled cucumber can be stored for a long time, and the flavors will only improve with time. A tip: For even crisper pickled cucumbers, use smaller, firmer cucumbers and make sure the pickling liquid always completely covers them!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the cucumbers in cold water, then trim off the ends. If using larger cucumbers, consider halving them lengthwise.
2
In a large pot, bring the water to a boil, then add the salt, sugar, and vinegar. Stir until completely dissolved.
3
Prepare clean canning jars and evenly distribute the garlic cloves, bay leaves, mustard seeds, black peppercorns, and dill among them.
4
Pack the cucumbers into the jars, ensuring they fit snugly but are not overly compressed.
5
Pour the hot pickling liquid over the cucumbers, completely submerging them. Gently tap the jars to release any trapped air bubbles.
6
Seal the jars and let them cool to room temperature. Then, refrigerate or store in a cool, dark place to allow them to mature for at least 1-2 weeks before serving.
