Hungarian dill pickles


These are fresh pickles, fermented lightly in the sun. Absolutely delicious and refreshing!

Ingredients

pickling cucumbers

water

vinegar

salt

sugar

dill

Preparation

Wash the cucumbers and cut of ends. Cut into the cucumbers about half an inch from the ends to turn each into four spears easily separated, but held together by the ends while in the jar. Two perpendicular slits.

Stuff cucumbers into your chosen jar. Fill with water to cover the cucumbers. Pour water into a pot. Add about 2 tbsp of vinegar per jar (adjust to taste, these start rather mild), add 2 tbsp sugar, and 1 tbsp salt. Taste the pickling juice, it should taste good to you. Adjust as needed!

Stuff dill at the bottom or top of the jar.

Bring brine to a boil and pour onto cucumbers. Loosely cover and set into the summer sun for 1-2 days, until cucumbers turn a lighter color. 

Refrigerate after this and eat in a few days!



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