Kovászos uborka – Hungarian salted cucumbers

Ingredients for 1 servings:

• 2 ½ kg pickled cucumbers
• 1 bunch of dill
• 3 garlic cloves
• 1 slice(s) bread(s), preferably dark
• 2 ½ liters of water
• 50 g salt

Instructions

Working time approx. 20 minutes; Rest period approx. 4 days; Total time approx. 4 days 20 minutes

Wash the cucumbers thoroughly, brushing them if necessary. Cut off both ends and score them lengthwise about four times with a knife. Layer the cucumbers and spices as tightly as possible in the jar. Place about two slices of bread on top. Meanwhile, bring the water and salt to a boil and let the solution cool. Pour the lukewarm salted water over the bread into the pickle jar and fill it completely until everything is covered. Loosely cover the jar with a plate or bowl so that any carbon dioxide that initially forms can escape. Place the jar in a sunny place for a few days. In good weather, the cucumbers will be ready after just 3-4 days. Remove the finished pickles from the fermentation jar and rinse well. Strain the brine through a cloth (or at least a fine sieve). Return the cucumbers to the pot, large jar, or preferably smaller jars, and fill with the brine so that the cucumbers are completely covered. Keep the cucumbers well refrigerated. You can also close the jars tightly, as pure lactic acid fermentation no longer produces carbon dioxide. Gradually, the cloudy brine will clear up a bit, but will remain milky. Note: If desired, you can add a few more spices. Everyone has different preferences, so feel free to experiment. Recommended are horseradish leaves and horseradish root, which is often hard to find in summer. Also, less commonly, are some mustard seeds, bay leaves, and, of course, a few small hot peppers, although dried ones work well.