Naturally Fermented Pickles
Naturally Fermented Pickles are one of the most popular pickles in Hungarian cuisine, prepared for centuries. The ancient method of fermentation allows the cucumbers to mature naturally while preserving their freshness and crispness. It is especially popular in the summer when the best quality cucumbers can be obtained in the markets. On a hot summer day, there is nothing better than a cold, crispy Naturally Fermented Pickle with a slice of fresh bread and a refreshing drink. The key to proper preparation is to ensure that the salt and the appropriate temperature ensure optimal fermentation so that the cucumber has a perfect flavor. A little tip: if you want even more crispy cucumbers, use smaller, thinner cucumbers and make sure that the brine always completely covers them!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the cucumbers in cold water and trim off the ends. This helps speed up the fermentation process and allows the flavors to penetrate the cucumbers more effectively.
2
Prepare a large jar or glass container. Place the dill and the peeled garlic cloves (left whole) at the bottom.
3
Pack the cucumbers tightly into the jar, leaving minimal space between them, but avoid crushing them.
4
Dissolve the salt in one liter of lukewarm water, then pour it over the cucumbers, ensuring they are completely submerged.
5
Place a slice of sourdough bread on top to aid in the fermentation process. Cover the jar with a small plate or cheesecloth to prevent any contaminants from entering.
6
Place the jar in a warm (but not directly sunny) location for 3-5 days. Check daily to ensure the liquid completely covers the cucumbers.
7
Once the cucumbers have reached the desired flavor and texture (usually within 4-5 days), remove the bread and pour the brine into a separate container.
8
Strain the brine, then pour it back over the cucumbers and refrigerate. This will keep the cucumbers crisp and fresh.
