Sun Pickles Recipe

Course: Salad, Side Dish

Cuisine: Hungarian, International, Transylvanian

Diet: Diabetic, Vegan, Vegetarian

Keyword: sun pickles, sun pickles recipe

Prep Time: 20

Fermenting Time: 3

Total Time: 3 20

Servings: portions

Calories: 20kcal

Author: Timea

I inherited the sun pickles recipe from my grandparents, and I often make it during the summer because it is the family’s favourite side dish.

Print Recipe

Metrics - US Customary

Equipment

2 jars 1 litre volume

Ingredients

2 kg cucumbers large size
1 bunch dill
6 pieces garlic cloves
2 slices bread
2+1/2 tbsp sea salt
1 l water hot or boiled

Instructions

Wash the cucumbers well, cut their heads, and cut them along in two or four. Wash the dill bunch to remove any shadow of dust.
Put 2.5 tablespoons of sea salt in a bowl, (without iodine), pour one litre of hot or even boiled water over and mix with a whisk until all the sea salt has dissolved.
On the bottom of the jars, I will put the dill sprigs first and three garlic cloves in each.
Put the cucumbers in the jar, trying to put them as tight as possible, vertically and horizontally.
Place a few dill sprigs on top of the cucumbers and pour over the saline water solution until the jars are full.
Add a slice of bread to each jar, stuffed well on top of the cucumbers to be covered by water. Cover with a lid or a saucer.
Place your jars outside, in a warm and sunny place, where if you catch good weather, you get pickles after only three days.
After two days, remove the bread and any crumbs because they have done their duty to start the fermentation.
After the sun pickles are done, take out the cucumbers in a bowl, pour the juice strained over them, cover them with a lid and put it in a cool place, usually in the fridge.

Notes

Be careful that the sea salt you use is not iodised.

Cucumbers must be of medium to large size because they are made faster than small ones and are juicier.

If you have summer savory at home, ad one sprig to each jar and you will see that it will give a unique taste.

Don't forget to remove the bread and any crumbs after two days because they have done their duty to start the fermentation, and they do not have to stay because they will mould.

Nutrition