Hungarian Sun-Pickled Cucumbers

The classic summer pickle: sun-matured, crisp fermented cucumbers, fragrant with fresh dill and garlic.

1. Wash the cucumbers thoroughly, cut off both ends, and slit them halfway lengthways, so the brine penetrates them well.

2. In a large jar layer the cucumbers with the peeled garlic cloves and the fresh dill.

3. Boil the water with the salt, so the salt dissolves completely, then cool it to lukewarm.

4. Pour the lukewarm brine over the cucumbers, so it covers them completely.

5. Lay a slice of bread on top – this starts the fermentation (the souring).

6. Cover it with a clean tea towel or gauze, and put it in a sunny, warm spot for 3-4 days.

7. When the liquid turns cloudy and the cucumber is nicely sour, take out the bread, strain the liquid, and put the cucumbers with their liquid in the fridge.

Tip: The warmer it is, the faster it matures – in a heatwave even 2-3 days is enough. Taste it as you go, and when you like it, put it in the fridge to stop the fermentation.