Fresh, crunchy pickles to leaven

The small cucumber is easy to ferment, one of the most characteristic elements of Hungarian cuisine. Regardless of whether you consume it in other forms than the "traditional" cucumber, its vitamin content is high.

*The image is illustrative.

Interesting facts

You can also find A1 and B vitamins in it. It can be an excellent refreshment on summer days. Enjoy it freely.

Recipe suggestion

Fermented cucumber

Ingredients for 4 servings:

• 2 kg cucumbers (smaller ones, the quantity depends on the size of the jar)
• 1 bunch of dill
• 1.5 l water (hot)
• salt to taste (1 heaped tablespoon per liter)
• 4 cloves of garlic
• 1 slice of bread (thick white or 1 bun)

Preparation:

1. Bring water to a boil in a pot; the amount of water depends on the size of the jar. Measure 3 dkg of salt for 1 liter of water, add it to the water, and boil it together.
2. Wash the cucumbers and cut both ends 2-3 cm long. Then place the cucumbers in a jar and add the garlic cloves. Place the washed dill and the bread or bun on top of the cucumbers.
3. Pour the hot salted water over the cucumbers with a ladle, ensuring the liquid covers the bread as well. Place a plate on top and leave it on a sunny terrace for 4-5 days.
4. Remove the bread from the top, transfer the cucumbers to a container. Pour the cucumber juice over them using a strainer. I think it's best chilled.

*The image is illustrative.

Storage

Store in a dry, cool place between 12-15°C.

Product information
The information provided here about the products is for preliminary guidance only; final information will be available on the product label after you receive the product.