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
Stored in a refrigerator.

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