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Vegetables from Hungary
Kovászos uborka is Hungary's summer cucumber pickle, made without vinegar. Slit cucumbers are packed in a glass jar with dill and garlic, covered with salted water and topped with a slice of bread, then left somewhere warm or in the sun for a few days. The bread is the "kovász" (leaven), and the pickle sours by lactic fermentation.
A short entry: the sources we found record only what is said here about Kovászos uborka itself.
| Pickling cucumbers | Recipes differ on size; one says 8–10 cm clusters are best, another that cucumbers start at 10 cm long and 3 cm across[huwiki] |
| Salted water | [huwiki][enwiki] |
| A bunch of fresh dill | [huwiki][enwiki] |
| A few cloves of garlic | [huwiki][enwiki] |
| A small spoon of black pepper | [huwiki] |
| A slice or two of bread | On top, and in some recipes also at the bottom[huwiki][enwiki] |
| Horseradish, savory, hot pepper, celery stalk, coriander or mustard seed (optional) | [huwiki] |
| Starter | other: a slice of bread (the kovász, or leaven) |
Total time across the recorded steps: 30 h
What changes: Slit cucumbers, dill and garlic are packed into a glass jar
Output: packed jar.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kovászos uborka is Hungary's summer cucumber pickle, made without vinegar. Slit cucumbers are packed in a glass jar with dill and garlic, covered with salted water and topped with a slice of bread, then left somewhere warm or in the sun for a few days. The bread is the "kovász" (leaven), and the pickle sours by lactic fermentation. Made in 3 steps over 30 h. The longest step, leave in a warm place or in the sun, takes at least 30 h (Hungarian Wikipedia 2026) and runs at 25–30 °C (Hungarian Wikipedia 2026). Lactic acid bacteria from the cucumbers; yeasts from the bread does most of the fermenting.
| Main step | at least 30 hReported[huwiki][enwiki] | Leave in a warm place or in the sun |
|---|---|---|
| Temperature | 25–30 °CReported[huwiki] | Leave in a warm place or in the sun |
Kovászos uborka is the summer, vinegar-free cucumber of Hungary, started with bread. Hungary's savanyú uborka, made for the rest of the year, is pickled in vinegar.
Every number is labelled with how it is known. How this atlas is made
