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Hungarian Summer Pickles

These summer pickles are a Hungarian staple in the hotter months of the year.

Course Snack
Cuisine Hungarian
Keyword dill pickle, hungarian
Author Fraiche


  • 4 pounds small to medium pickling cucumbers
  • 4 cloves garlic, peeled
  • 2 litres water
  • 2 1/2 tablespoons kosher salt
  • 1 bunch dill
  • 1-2 slices sourdough bread


  1. Wash the cucumbers and cut off the ends. Puncture them lightly with a fork in several places and transfer the cucumbers, garlic cloves and half of the dill to a 3 litre jar.

  2. In a large pot, bring the water and salt to a boil. Remove from the heat, stir, and cool slightly before pouring over the cucumbers and adding the remaining dill. Place the bread gently on top of the cucumbers so it is touching the cucumbers and brine (but not pushed down), cover the jar with a plate and put in a warm sunny place for 3 to 5 days. Transfer the jar to a sunny place through the day if possible. The brine will be cloudy.

  3. The pickles will be ready to eat when they turn a slightly yellow. Remove and discard the bread and dill, strain the pickles and garlic and transfer to a clean jar. Pour the strained brine over the pickles and store covered in the refrigerator for up to 3 weeks.

Recipe Notes

Recipe is based off of the Dill Gherkin recipe in Ilona Horváth's The Traditional Hungarian Kitchen.