It’s a Hungarian tradition to make these summer pickles in the heat of the summer when the gardens are overflowing. This recipe is one that was passed down from his parents.

Hungarian Summer pickles, or Kovászos uborka, are made in a very different way compared to traditional pickles. A few simple ingredients and a couple magic steps are required to make these.

Hungarian Traditions

Growing up, every summer Charles’ family had a jar of these dill gherkin pickles on the deck. With a garden full of cucumbers, there was never a meal during the summer that got served without these pickles. When we visited Hungary I grew to appreciate just how important pickles were to the culture. Literally, pickles were served at every single meal. Back in the day, Charles’ dad would usually catch him drinking the brine straight out of the jar: clearly some things never change!

Now, here’s the deal. Don’t expect the same flavour as a dill pickle you would find in the store. These pickles do not have vinegar and are fermented with the help of the sourdough bread. Don’t be put off by the cloudy appearance of the brine: it is normal!

How to Make Hungarian Summer Pickles

Wash, prick and trim the ends off of pickling cucumbers.
Place the cucumbers in a large jar with garlic and dill.
Make a simple brine and pour over the cucumbers to cover.
Place sourdough bread and extra dill on top of the cucumbers and cover with a plate.
Set the covered jar in a sunny place outside for 3-5 days.

Hungarian Recipes

With Charles’ strong Hungarian roots we are constantly remaking versions of his childhood favourites. It’s our favourite thing to do together. If you want to make an impressive classic Hungarian dish try this Chicken Paprikash (so good with the homemade noodles). Next up for the holidays is Lángos, a fried potato dough that I’ve made before and it is divine! Charles has been asking me to make Szilvás gombóc, plum dumplings: it’s on my list for this fall when the plums are ripe.