Kovászos Uborka / Sun Pickles

Kovászos Uborka / Sun Pickles

Credit: Marika’s Kitchen


  • 2.25 lbs. pickling cucumbers
  • 4 cups (1000ml. filtered water)
  • 2 Tbsp kosher coarse salt (slightly heaping tblsp)
  • 4 stalks fresh dill (with heads if possible)
  • 3-4 cloves garlic
  • 1 or 2 tbsp peppercorns
  • high quality sour dough bread


  1. Add 2 slightly heaping tablespoon of salt to 4 cups of water and bring to a boil.
  2. Let it cool for 5 minutes.
  3. Wash the cucumbers, scrub them if necessary, remove any blemish. The fresher they are the better they will be.
  4. Trim both ends off of each cucumber (supposed to reduce bitterness of cucumbers)
  5. Slice into them lengthwise to about 1/4 inch from one end. Then on the opposite end turn and cut opposite. This will create a crisscross type cut. See pictures/video for reference.
  6. Place half the dill, 2 or 3 cloves of garlic and a tbsp peppercorns in the bottom of a clean jar. (If using an oversized jar for a large batch of cucumbers, I split the ingredients into three portions, creating a middle layer of dill and garlic and pepper between cucumbers.)
  7. Layer the cucumbers standing upright.
  8. Add the remaining dill, garlic and peppercorns.
  9. Pour the salt water over the cucumbers and top with the bread.
  10. Make sure the bread is soaked.
  11. Retain the leftover brine for topping up later.
  12. Cover the jar with either a porous cotton cloth held in place with elastic/string, or with a saucer to keep the bugs out. I always use a plate turned upside down on top of jar)
  13. Place in a warm place. Many say direct sun but Southern California direct sun created mushy centers. I keep them in indirect sun. (even on an inside counter works. Fermentation does not need direct sun to occur)
  14. The water will turn cloudy during fermentation.
  15. Make sure the cucumbers are always submerged in brine. If brine spills over, or evaporates, top it up with the saved brine or make additional brine if needed.)
  16. Keep a close eye on water levels each day and test the pickles on the third day. 3 days is usually perfect for us.
  17. The pickles should be pleasantly sour and not too soft, giving a little resistance when bitten into.
  18. Discard the bread. Remove the pickles, rinse if necessary. Using a sieve, strain everything out of brine. Toss garlic, peppercorns and dill.
  19. Pack pickles into smaller jars and cover with the strained brine.
  20. Pickles will keep for quite a while in the fridge.
  21. Note: Recipe above was 9 lbs. of cucumbers. All ingredients were increased four times the recipe.

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