Hungarian Summer Pickles

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Crispy and slightly salty these Hungarian Summer Pickles are fermented not pickled!  Post may contain affiliate links. 
Hungarian Summer Pickles - fermented so they are crisp and slightly salty!

I have canned pickles, frozen pickles, and made quick pickles.   Up to this point, I have never fermented them.  Well, I can scratch that off my list.  Last week, I tried two different ferments (the other one, I’ll post on Wednesday).  Fermenting is not for the faint of heart.  It gets pretty ugly pretty quickly.  I kept googling fermented pickles to make sure everything was looking okay.  It gets cloudy, and you have skim off a scummy foam from time to time.  But when it is all said and done, you have a pickle that is so different from regular vinegar pickles.  They are crisp and slightly salty.  Unique.

Hungarian Summer Pickles

Here they are after just one day.  You can see the bubbles starting to form.  If you’ve kept a sourdough starter alive or made your own sauerkraut (next on my list!), you know the fun of watching something alive working away.  These pickles are easy, time and yeast do all the work.  You basically check on them daily, skimming off any foam or scum at the top.  These particular pickles use the sun to speed up the fermenting time – they are ready within about 5 days!  I found this recipe in The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market (Revised Edition)  a book I highly recommend if you plan on doing any pickling – and you should!

Hungarian Summer Pickles

Hungarian Summer Pickles


  • 1 quart 3-5 inch pickling cucumbers, blossom end removed
  • 1 tablespoon pickling salt or kosher salt
  • 2 tablespoons white vinegar
  • 1 fresh head and 1 frond of dill
  • About 2 cups water


  1. Gently wash the cucumbers, and remove the blossom ends. Using a knife, slit the cucumbers through lengthwise just short of the end, so they are still attached. (I used a skewer to poke mine from one end of the cucumber through to the other end).
  2. Place pickling salt or kosher salt, vinegar, and dill into a narrow-mouth quart jar. Pack cucumbers tightly into jar so they won't float, leaving 1 inch headspace. Pour in water to cover and cap the jar with a nonreactive lid.
  3. Place the jar outside in the sun or in a sunny window (place a saucer under the jar to catch any drips). Bring the jar in at night. (I did mine on a sunny window sill). Within 3 days, you should see tiny bubbles, indicating the cucumbers are fermenting. When the tiny bubbles have stopped rising (around 5 days), place in refrigerator. They will keep about 2 weeks, refrigerated.
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I am linking up with:

Linky Party @ Lou Lou Girls

In and Out of the Kitchen @ Feeding Big

The Hearth and Soul Hop @ The 21st Century Housewife

Delicious Dish Tuesday @ Full Time Mama

Tasty Tuesdays @ Anyonita Nibbles


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  1. Kat says

    I have made tons of pickles this summer, and wish I had tried this one, but I may still get to since my cucumbers are still making, amazingly. I do mine the old fashioned way, canning them in a vinegar brine, Kosher, of course.
    I discovered the joy of making sauerkraut about a year and a half ago, and love it. I make it in small batches; a gallon or less. I use a food grade plastic gallon bucket until I buy me a crock. No use buying a crock unless you plan on making pickles/kraut a lot as they are not cheap.
    Anyway, if I can help, an I am not claiming to be an expert, email me. I have an aunt that has been making the best kraut for decades to fall back on and without her, I may have tossed some of the best kraut I have made. Good luck. Here is a link that may also help:
    Still read your posts, just been in a slump for a couple years now about my blog.

  2. Cynthia says

    Well I’m happy they turned out so great despite the shaky journey. Good thing you trusted your instincts! Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.


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