Hungarian Fermented Cucumbers (Kovászos Uborka)
4-6 Servings
What is Kovászos Uborka?
Kovászos Uborka is a traditional Hungarian fermented cucumber made with fresh cucumbers, garlic, dill, salt water, and slices of sourdough bread.
The bread helps kick-start the fermentation process by introducing naturally occurring yeast and beneficial microorganisms. After just a few days, the cucumbers become perfectly tangy, crisp, and full of flavor.
Why You'll Love This Recipe
✔ Naturally fermented
✔ No vinegar needed
✔ Full of fresh summer flavor
✔ Easy to make
✔ Perfect with grilled meats, stews, and sandwiches
✔ Traditional Hungarian family recipe
4-6 Servings
Ingredients
Fresh pickling cucumbers
Fresh dill
Garlic cloves
Sourdough bread slices
Warm water
Non-iodized salt
Brine
For every 1 litre of warm water, mix in:
1 tablespoon non-iodized salt
Instructions
Step 1 – Prepare the Jar
Place plenty of fresh dill and several garlic cloves in the bottom of a clean glass jar.
These ingredients give the cucumbers their signature Hungarian flavor.
Step 2 – Prepare the Cucumbers
Wash the cucumbers thoroughly.
Cut a thin slice off both ends.
Using a knife, make two deep cuts in each cucumber, forming a cross, but do not cut all the way through. This allows the brine to penetrate while keeping the cucumbers whole.
Pack the cucumbers tightly into the jar.
Step 3 – Add the Bread
Place one or two slices of sourdough bread on top of the cucumbers.
The bread helps start the natural fermentation process.
Step 4 – Prepare the Brine
Mix:
1 litre warm water
1 tablespoon non-iodized salt
Stir until the salt dissolves completely.
Pour the brine over the cucumbers until they are completely covered.
Step 5 – Ferment
Cover the jar loosely.
Place it outside in a sunny spot or in a warm shaded area.
Allow the cucumbers to ferment for 2–3 days.
The exact fermentation time depends on the weather. Hot summer days speed up the process.
Step 6 – Refrigerate
Once the cucumbers have reached the flavor you like, remove the bread slices.
Transfer the jar to the refrigerator.
Serve chilled.
Storage
Store the fermented cucumbers in the refrigerator.
They stay fresh for approximately 1–2 weeks, provided they remain submerged in their brine.
My Family Tip ❤️
We have always used sourdough bread because that's how my mother and grandmother made Kovászos Uborka.
Many families have their own traditions, and some use potatoes instead of bread, but this sourdough method is the one I grew up with—and I wouldn't make it any other way.
Frequently Asked Questions
Why do you use bread?
The bread helps start the natural fermentation by providing wild yeast and beneficial microorganisms. It is a traditional Hungarian method that has been used for generations.
Can I use regular bread?
Yes, many Hungarian families use regular white bread. I personally prefer sourdough because that's how I learned to make it.
Do I need vinegar?
No.
Traditional Hungarian Kovászos Uborka is naturally fermented and does not contain vinegar.
Can I ferment it indoors?
Yes, as long as it's warm enough. During summer, many Hungarians simply place the jar outside where the warmth helps the fermentation process.
How do I know it's ready?
The cucumbers become slightly yellow-green, the brine turns cloudy, and they develop their characteristic tangy flavor.