Summer Pickles (kovászos uborka)

hungarian recipes

 

2

lbs

pickling cucumbers

1

large

bunch dill weed

6

large

whole peeled garlic cloves

6

whole

black peppercorns

1

gallon

warm water about 115°F

1

¼ tsp

salt

2

slices

white bread

1

1 gallon

ball mason jar

 

1

Cut four slit in the cucumber length vise (do not cut alt he way to the two end)

2

Place fresh dill, 6 cloves of garlic, and half the peppercorns in the bottom of the jar and add cucumbers standing up in a row. Continue to add some more fresh dill on top of that and add another layer of cucumbers. When the salt water cooled to room temperature pour into the jar over the pickles. Add additional dill, garlic, and peppercorns once pickles are at the top.

3

Add the 2 pieces of bread in the top of the jar so it is immersed in the liquid. The bread ferments the pickles turning them sour and the brine becomes pungent with dill. Top with more fresh dill.

4

Place the lead on the jar but don’t close, and placed on a semi sunny spot.

5

About a day later when the liquid in the jar turn milky color, move the jar to a full shadowy place. Three to four day latter the dills are ready to eat.

6

Stored in a refrigerator.

Servings: 8

Yield: 8

Degree of Difficulty

Degree of Difficulty: Very easy

Cooking Times

Preparation Time: 15 minutes

Cooking Time: 3 - 4 Days

Total Time: 3 - 4 Days

 

Nutrition Facts

Serving size: 1/4 of a recipe (61.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

  260.09

Calories From Fat (9%)

      6.74

% Daily Value

Total Fat 2.33g

       1%

Saturated Fat 0.45g

1%

Cholesterol 27.65mg

0%

Sodium 140.68mg

46%

Potassium 929.33mg

8%

Total Carbohydrates 41.68g

21%

Fiber 7.96g

8%

Sugar 7.09g

 

Protein 10.75g

9%

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