These Hungarian Summer Pickles are fermented not pickled with vinegar
Prep Time 10minutes
Total Time 10minutes
1quart3-5 inch pickling cucumbersblossom end removed
1tablespoonpickling salt or kosher salt
1fresh 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.