Authentic Hungarian Sun Pickles Recipe (Kovászos Uborka)

Traditional Hungarian Sun Pickles Served in the Small Bowl on the Table

Authentic Hungarian Sun Pickles Recipe (Kovászos Uborka)

Course: Salad, Side Dish

Cuisine: Hungarian, International, Transylvanian

Diet: Diabetic, Vegan, Vegetarian

Keyword: Hungarian sun pickles, sun pickles, sun pickles recipe

Prep Time: 20

Fermentation Time: 3

Total Time: 3 20

Servings: portions

Calories: 21kcal

Author: Timea

Learn how to make the ultimate sun pickles recipe using the traditional Hungarian bread fermentation method. Powered entirely by three days of summer sunshine and natural lacto-fermentation, these old-school deli-style pickles turn out incredibly tangy, garlicky, and fiercely crunchy every single time. No vinegar and no complicated canning gear required!

Print Recipe

Metrics - US Customary

Equipment

2 jars 2 litres volume

Ingredients

2 kg pickling cucumbers small-to-medium Kirbys work best
1 bunch fresh dill ideally with dill crowns
6 pieces garlic cloves peeled and gently smashed
2 slices bread Sourdough, or Rye Bread
2+½ tablespoon sea salt Kosher salt or pure sea salt
2 l water Dechlorinated or Filtered Water
4 sprigs fresh summer savory Optional, traditional Hungarian csombor

Instructions

Prep the Cucumbers-Wash the pickling cucumbers thoroughly in cold water to remove any dirt. Using a sharp knife, slice a tiny 1/16-inch sliver off both the stem and blossom ends to prevent mushiness. Cut a vertical slit down the center of each cucumber, keeping the ends intact, so the brine can easily penetrate.
Pack the Jars-Take your two clean 2-liter wide-mouth glass jars. Divide half of the fresh dill, the summer savory sprigs, and half of the smashed garlic cloves evenly between the bottoms of both jars. Pack the cucumbers tightly into the jars on top of the herbs, standing them up vertically side-by-side. Tuck the remaining garlic cloves into the gaps between the cucumbers.
Prepare and Pour the Brine-In a large pitcher, stir 2 tablespoons of coarse non-iodized salt into 8 cups (2 liters) of lukewarm filtered water until the salt completely dissolves. Divide and pour the warm brine into both jars, making sure all the cucumbers are fully submerged. Leave about 1 inch of headspace at the top of each jar.
Add the Dill Barrier and Bread-Place the remaining fresh dill over the top of the cucumbers in both jars to act as a protective layer. Position one thick slice of bread right on top of the dill at the neck of each jar, pressing down slightly so the bread absorbs the brine and begins to kickstart the fermentation.
Place in the Sun-Cover the top of each jar loosely with a small ceramic saucer or a piece of cheesecloth secured with a rubber band. Do not seal the jars airtight, as gases need to escape. Place both jars outdoors in a warm, sunny spot (like a patio or balcony) or on a bright, south-facing windowsill to ferment.
Discard Bread and Chill-After exactly 48 hours, carefully remove and discard the soggy slices of bread from both jars. Let the jars sit in the sun for one final day (3 days total fermentation time). Once the brine is milky and the pickles taste perfectly sour, strain the liquid, discard the spent herbs, return the pickles to the clean brine, seal tightly, and store in the refrigerator.

Video

Notes

The Crucial Crunch Rule: Always slice off a tiny $1/16$ -inch sliver from the blossom end of each cucumber before packing. The blossom end contains natural enzymes that will break down the pectin and make your pickles mushy in the sun.
Brine Temperature: Ensure your saltwater brine is lukewarm or comfortably warm to the touch before pouring it over the cucumbers. If the water is boiling hot, it will cook the cucumbers and kill the live yeast cultures in the bread.
The 48-Hour Bread Rule: Do not leave the bread in the jars for the entire 3 days. Remove and discard the bread slices after exactly 48 hours. This keeps your brine from becoming messy and reduces the risk of surface mold.
Gluten-Free Alternative: To make this recipe gluten-free, simply replace the slice of bread in each jar with a thick, peeled slice of raw potato. The natural starches in the potato will fuel the fermentation beautifully.
Storage: Once fermentation is complete on day 3, strain the brine, remove the spent dill/garlic, and store the jars tightly sealed in the refrigerator. They will stay crisp and sour for up to 2 to 3 months.

Nutrition