how to make Hungarian dill cucumbers
Because the heat of the sun ferments these Hungarian summer pickles, they should be made in the summer or in warm climates. It’s one of the simplest ways to pickle cucumbers and comes from Linda Ziedrich’s “The Joy of Pickling” (The Harvard Common Press, 1998).
Best of all, you can vary the amount from 1 quart to as many gallons as you want, and they mature in just 5 days. They must be refrigerated because they are not canned and will keep for several weeks.
The recipe calls for one head of dill as well as one dill frond (the feathery part). A dill head is the flowering part of the dill plant that produces dill seed when it is ready to go to seed. If you don’t have access to a dill head or grow your own dill, use more of the feathery part.
1 quart cucumbers for pickling (3 to 5 inches)
1 tablespoon kosher salt or pickling salt
2 tbsp of white vinegar
1 fresh dill head 1 dill frond 2 cups water
Nutritional Information (per serving)
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(Nutrition information is derived from an ingredient database and should be regarded as an estimate.)
How to Make It
Wash the cucumbers gently and remove the blossom ends. Slit the cucumbers lengthwise, just short of the end, with a knife to keep them attached.
In a narrow-mouth quart jar, combine pickling salt or kosher salt, white vinegar, and dill head and frond. Pack cucumbers into jar tightly so they don’t float, leaving 1 inch headspace. Cover with water and seal the jar with a nonreactive lid.
Place the jar in the sun or in a bright window (place a saucer under the jar to catch any drips). At night, bring the jar inside. Within three days, you should notice tiny bubbles, which indicate that the cucumbers are fermenting. Place in the refrigerator once the tiny bubbles have stopped rising (around 5 days). Refrigerated, they will keep for about 2 weeks.
How do you consume dill cucumbers?
Bite into the pickle directly for a satisfying crunch, or cut it into slices or spears for bite-sized pieces. Pickles are high in sodium, so limit yourself to 1 or 2 whole pickles per day.
What are the benefits of dill cucumbers?
Aids digestion. Fermented pickles are high in probiotic bacteria, which are beneficial to gut health.
Disease-fighting agent. Cucumbers are high in beta-carotene, an antioxidant that your body converts to vitamin A.
Muscle cramps may be relieved.
Sugar spikes should be avoided.
How do dill cucumbers taste?
True Dill Pickles
Dills are whole cucumbers pickled with dill weed and dill seed, and are the most common pickle. They’re famous for their sour flavour and iconic packaging—served whole or vertically sliced with the Vlasic seal.
What is the vinegar-to-water ratio for dill pickles?
The Fundamentals of Making Refrigerator Pickles
The basic vinegar-to-water ratio for quick pickles is 1:1, with some salt and sugar added in. Another common ratio is 3:2:1, which uses three parts vinegar, two parts water, and one part sugar.