Leavened cucumbers – Kovászos uborka

by | Aug 7, 2014 | Vegetable dishes

Leavened cucumbers – the eternal summer favourite, obligatory attendant of stews and roasted meats; sunshine and warm are necessary to prepare these delicious fermented pickles. The basic recipe isn’t too complicated: all you need are cucumbers, salt, dill, water, leavened bread and a big jar.

Debate about its ideal seasoning is much larger than the dispute about the origin of the universe. There are people, who swear by the simple, natural version, and there are those, who prefer to add some spices. I belong to the latter camp, so in compliance with it the following recipe contains more ingredients than as listed above.

Leavened cucumbers – Kovászos uborka – photo: zserbo.com
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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