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Hungarian Summer Pickles | Sidewalk Shoes

Hungarian Summer Pickles

These Hungarian Summer Pickles are fermented not pickled with vinegar
Course Snack
Prep Time 10 minutes
Total Time 10 minutes
Servings 15
Calories 7kcal


  • 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


  • 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).
  • 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.
  • 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.


Ferment for approximately 5 days. 


Calories: 7kcal | Carbohydrates: 1g | Sodium: 466mg | Potassium: 85mg | Vitamin A: 50IU | Vitamin C: 2.1mg | Calcium: 9mg | Iron: 0.1mg