Cooking is great and can be more than just creating dishes for a day It has become my passion!
Practice, practice and keep at it and soon you will master any recipe.
Monday, May 26, 2014
Hungarian Summer Dill Pickles Recipe(more...) These Hungarian summer pickles are fermented by the heat of the sun. Growing up, my
Hungarian grandmother just get ad
because we are couldn’t wait for at to get ready, and raided the jar
all the times.
Cut four slit in the cucumber length vise (do not cut alt he
way to the two ends)
Place fresh dill, 6 cloves of garlic, and half the
peppercorns in the bottom of the jar and add cucumbers standing up in a row.
Continue to add some more fresh dill on top of that and add another layer of
cucumbers. When the salt water cooled to room temperature pour into the jar
over the pickles. Add additional dill, garlic, and peppercorns once pickles are
at the top.
Add the 2 pieces of bread in the top of the jar so it is
immersed in the liquid. The bread ferments the pickles turning them sour and
the brine becomes pungent with dill. Top with more fresh dill.
Place the lead on the jar but don’t close, and placed on a
semi sunny spot.
About a day later when the liquid in the jar turn milky
color, move the jar to a full shadowy place. Three to four day latter the dills
are ready to eat