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LOCATION: Recipes >> Preserving >> Summer Pickles

Print this Recipe    Summer Pickles

Vizes Ubotka (Hungarian Summer Pickle)
Yield: 30 Pickles

30 cucumbers, 4-6"
1 bunch fresh dill
3 garlic cloves; crushed
6 tbsp salt
1 tsp flour
1 slice rye bread

Wash cucumbers thoroughly; you many even have to scrub them with
a brush. Dry with toweling. Cut off both ends. Make a lengthwise
incision in the center of each cucumber, then make a quarter turn
and do the same. This way you have a crosscut so liquid can
penetrate the inside. Be sure not to cut closer than 1 inch from
the ends so the cucumber will not fall apart. Do this with most of
the cucumbers, but leave a few with only one center cut in case
you want to stuff them later on Place half the dill in the bottom
of a 1 gallon jar. Add 1 garlic clove, crushed. Stand the cucumbers
on end in the bottom of the jar. Fit them in as tightly as you can.
After you have done one layer, add the rest of the dill and garlic
and continue with the tight packing of the cucumbers. Boil 4 quarts
of water with the salt. Stand the pickle jar in a pan of hot water
to prevent cracking! Pour the hot water and salt over the pickles.
Sprinkle flour on top and cover with the slice of rye bread. Cover
the top with a lid, or tightly wrap a moistened cloth around the
jar top. Put the jar in the sun or a warm place for 4 or 5 days.
Moisten the cloth every morning and every noon. By that time the
pickles should be what is generally referred to as "semi-sour."
Remove everything from the jar. Strain the pickle juice. Put the
pickles in the jar again and pour the strained juice over them.
After this, keep the pickles under refrigeration. For elegant
dinners, the pickles are peeled and iced. The pickle juice is a
refreshing summer drink. While fermenting, the pickles are rather
pungent, so use a loosely lid rather than a cloth if fermenting
inside.



Toltott Kovaszos Uborka (Hungarian Stuffed Fresh Pickles)
Yield: 4 Servings

1/2 lb pork, lean roast
1/2 lb veal, roast
1 egg
salt
8 pickles, summer fresh type
2 Tbsp butter
1 cup pickle juice
1/2 Tbsp flour
2 Tbsp sour cream
1 Tbsp fresh dill, chopped

Grind the lean pork and veal roasts very well - at least twice.
Add raw egg and salt to taste, mixing well. Peel the pickles (do
not substitute vinegar-cured pickles!), then slice lengthwise into
halves. Very carefully scrape and cut out the insides to make a
kind of boat of each pickle half. Stuff each boat with some of the
meat mixture. Put the boats together in pairs and tie them with
white thread. In a pot suitable for braising, bring the butter and
pickle juice to a boil. Place the stuffed pickles in the pot, cover
and cook over low heat for 20 minutes. In a bowl, stir together
the flour and sour cream. Add the liquid remaining in the braising
pot. Add chopped dill. Pour thickened mixture back into the pot
with the stuffed pickles and cook, covered, over very low heat for
15 minutes. Very carefully remove the threads from the pickles and
serve them as whole stuffed pickles together with the sauce and
steamed new potatoes.

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