Hungarian Sun-Fermented Dill Pickles (Kovászos Uborka)

Why You’ll Love This Recipe

• Traditional Hungarian method that delivers bright, tangy flavor in just a few sunny days.
• Ultra-crisp thanks to firm cucumbers, proper salt, and dill stems/flower heads.
• Flexible starter: classic sourdough bread or potato for a bread-free version.
• No special equipment required—just a clean jar and warm, sunny window.

Grocery List

• Produce: 1.5 kg pickling cucumbers, fresh dill (with flower heads if possible), garlic, optional potato, optional grape/horseradish leaves, optional chili.
• Dairy: None.
• Pantry: Non-iodized pickling salt, black peppercorns, mustard seeds, bay leaves, rustic sourdough bread (if using).

Full Ingredients

Cucumbers & Aromatics

• 1.5 kg small, very fresh pickling cucumbers (8–12 cm long)
• 1 large bunch fresh dill, including 2–3 flower heads if available
• 6–8 garlic cloves, peeled and halved lengthwise

Brine

• 1.5 liters filtered or dechlorinated water
• 38 g non-iodized salt (about 2 heaping tablespoons pickling salt), yielding a 2.5% brine

Starter (choose one)

• Classic: 1 thick slice rustic sourdough or country bread (60–80 g), preferably naturally leavened
• Bread-free: 1 medium waxy potato (about 150 g), peeled and sliced 1 cm thick

Optional Add-Ins

• 1 tsp black peppercorns
• 1 tsp yellow mustard seeds
• 2 bay leaves
• 2 grape or horseradish leaves (for extra tannins and crunch)
• 1 small fresh red chili, slit (optional heat)

Step-by-Step Instructions

Step 1: Make and cool the brine

Bring 1.5 liters of water to a boil, then stir in 38 g non-iodized salt until fully dissolved. Remove from heat and let the brine cool to 25–30°C (77–86°F). Cooling prevents the starter and beneficial bacteria from being harmed.

Step 2: Prep the cucumbers and aromatics

Wash cucumbers well. Trim 2–3 mm from the blossom end (the end opposite the stem) to reduce softening enzymes. Make four lengthwise slits in each cucumber, cutting 3/4 of the way through so they remain intact but open to the brine. Rinse dill and pat dry; peel and halve the garlic cloves. If using grape or horseradish leaves, rinse them too.

Step 3: Pack the jar

In a clean 2-liter glass jar, place a layer of dill stems/flower heads, some garlic, and any optional spices or leaves. Pack cucumbers upright, snug but not crushed. Tuck remaining garlic and dill among the cucumbers and add a final canopy of dill on top. Place your starter on top: either the bread slice or an even layer of potato slices covering the surface.

Step 4: Add brine and weigh down

Pour the cooled brine over the contents until everything is fully submerged, leaving 2–3 cm headspace. Use a fermentation weight, a small clean plate, or a well-sealed, water-filled zip-top bag to keep cucumbers and starter completely under the brine. Submersion is crucial for safe, clean fermentation.

Step 5: Sun-ferment

Cover the jar loosely with its lid or a cloth secured with a band—do not fully seal. Place in a warm, sunny window or outdoors in dappled sun, aiming for 24–30°C (75–86°F). Ferment for 3–4 days. Bubbles will rise and the brine will turn pale gold and lightly cloudy. Once daily, gently burp if lidded and press contents down to keep submerged. If surface foam appears, skim it off.

Step 6: Taste and finish

Begin tasting on day 3. When cucumbers are olive-green, tangy, and still crisp, they are ready. Discard the bread or potato. Strain the brine through a fine sieve to remove loose crumbs or spices, then return the clear brine to the jar and submerge the cucumbers.

Step 7: Chill and serve

Refrigerate for at least 12 hours to settle flavor and texture. Serve cold with grilled meats, paprika-scented dishes, or sandwiches. The brine is excellent for chilled soups or as a starter for the next batch.

Pro Tips

• Use very fresh, firm cucumbers; older or waxed cucumbers soften quickly.
• Non-iodized pickling salt and dechlorinated water protect the ferment’s microbes and flavor.
• Always trim the blossom end and keep everything submerged for crisp, clean results.
• For extra crunch, include grape or horseradish leaves—tannins help keep cucumbers firm.
• Warm but not scorching: sustained 24–30°C makes the best, clean-tasting ferment.

Variations

• Bread-Free Potato Starter: Replace bread with a layer of peeled 1 cm potato slices on top; proceed as directed.
• Spiced: Add 1 tsp each mustard seeds and peppercorns, a slit chili, and 2 bay leaves for a punchier profile.
• Extra-Garlicky: Double the garlic and tuck slivered cloves into the cucumber slits.

Storage & Make-Ahead

After fermentation, keep pickles submerged in their brine and refrigerated for up to 2–3 weeks. Flavor continues to deepen slowly in the fridge. If you see surface yeast, skim it and ensure everything stays submerged. Do not can these; high heat destroys their probiotic character and texture. For quicker future batches, reserve 120 ml of finished brine as a starter and add it to the next jar.

Nutrition (per serving)

Approximate values for 1 serving (about 1 medium cucumber, brine not consumed): 18 calories; 0 g fat; 4 g carbohydrates; 1 g protein; 1 g fiber; 700–900 mg sodium (varies by soak time and salt). Values are estimates.