Kovászos uborka is a traditional Hungarian delicacy made during the summer when the sun is at its strongest. It is a naturally fermented cucumber that gets its unique flavor from dill, garlic, and a slice of sourdough bread that starts the fermentation process.
The result is crispy, sour and slightly spicy cucumbers – perfect as an accompaniment to grilled meat, a hearty stew or just as a refreshing snack.
It's almost magical how a few simple ingredients – cucumber, dill, garlic and a slice of bread – transform into crispy, slightly bubbly cucumbers that go with everything from barbecue to a simple sandwich. The recipe is perfect to make in August when there are ripe Swedish pickling cucumbers to buy in stores. In the summer, glass jars of Kovászos uborka can be seen in every other window or terrace in Hungary. A clear sign of summer! Making your own Kovászos uborka is not only a way to preserve the taste of summer, but also to pass on a little piece of Hungarian food culture and everyday magic.
The fermentation process is based on natural lactic acid bacteria converting the sugars in the cucumber into lactic acid. It is this process that gives the cucumbers their sour taste and crispy texture, while preserving them in a natural way. The slice of bread placed on top acts as a starter culture because it contains yeast and bacteria that accelerate the fermentation. The sun's heat provides the right temperature for the process and after just a few days the cucumbers are ready to eat. The fermentation process takes about 3-4 days at room temperature and then the cucumbers are stored in the refrigerator ready to be eaten as a delicious side dish or snack!
Tip! Use the spade and mix with sparkling water for a refreshing drink that also contains lots of good lactic acid bacteria that are good for the stomach.
For this recipe you need a spacious and large glass jar!
Ingredients:
2.5 kg cucumbers
3 liters of water
3 tablespoons salt
2 bunches of dill crowns
10 large garlic cloves
Maybe a red chili pepper
A thick slice of sourdough bread
Do this:
Clean the glass jar very carefully and make sure all the utensils used are well cleaned. Bring water and salt to a boil in a saucepan and let cool.
Rinse the cucumbers, cut off the ends and make a cross at both ends. Place half of the dill and garlic in the bottom of the jar and arrange the cucumbers tightly in 2-3 layers in the jar. Then add the rest of the dill, garlic and possibly the chili pepper on top. Pour the liquid up to the edge so that it covers all the contents. Save any leftover liquid to refill the jar as the liquid evaporates. The liquid should cover all the contents at all times!
Place a slice of sourdough bread on top and press down so that the bread is in the layer. Place a small plate on top as a lid for the jar and place it in a warm and sunny place. If you use a jar with a tight-fitting lid, make sure to open the lid every day and let the air out - or "let it burp" as they say :-)
Leave the jar for 3-4 days. Check that the liquid covers all the contents at all times and boil more liquid if it runs out. After a few days the liquid will become cloudy which is a sign that the cucumbers are starting to be ready to eat.
Taste a cucumber after about 3 days. The cucumbers should be sour all the way to the middle but still be crispy. Leave for another day or so if they are not ready. When the cucumbers are ready, put them in smaller jars and pour over the strained juice so that it covers. Store in the refrigerator!
An unopened jar can last up to several months while an opened jar lasts about 2-3 weeks.
Here you will find a simple recipe on how to serve Kovászos uborka as a starter!
Enjoy your meal!🇭🇺
Tasty meal!🇸🇪