The jars shown in the image contain a traditional Hungarian cucumber preparation that closely resembles Ecetes Uborkasaláta (Hungarian Vinegar Cucumber Salad) or the early stages of Kovászos Uborka (Hungarian Fermented Cucumbers). Thinly sliced cucumbers layered with onions and preserved in a flavorful vinegar brine are a staple in Hungarian kitchens throughout the summer.

Hungarians have long preserved seasonal vegetables to enjoy fresh flavors all year round. Cucumbers are among the most popular vegetables for pickling because they remain wonderfully crisp while absorbing the bright flavors of vinegar, garlic, dill, and spices.

Whether served alongside hearty stews, grilled meats, sausages, or roasted potatoes, these refreshing pickled cucumbers provide the perfect balance of acidity and crunch. They are especially popular during barbecue season and at traditional family meals.

This easy homemade recipe delivers authentic Hungarian flavor using simple ingredients and requires very little hands-on preparation.

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Why You’ll Love This Recipe

• Authentic Hungarian family recipe
• Crisp and refreshing
• Sweet, tangy, and slightly garlicky
• Easy to prepare
• No complicated equipment required
• Perfect for summer
• Great for meal prep
• Delicious with almost any main course
• Naturally low in calories
• Ready after just one day of chilling

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Ingredients

For the Cucumbers

• 2½ pounds (1.2 kg) fresh cucumbers, thinly sliced
• 1 large white onion, thinly sliced
• 4 garlic cloves, sliced
• 2 tablespoons fresh dill (optional)

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For the Pickling Brine

• 3 cups (720 ml) water
• 1½ cups (360 ml) white vinegar (5%)
• ¼ cup (50 g) granulated sugar
• 2 tablespoons salt
• 1 teaspoon whole black peppercorns
• 1 teaspoon mustard seeds
• 2 bay leaves

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Optional Flavorings

• Fresh dill sprigs
• Horseradish slices
• Coriander seeds
• Celery seeds
• Red chili flakes for a spicy version

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Kitchen Equipment

• 4–5 sterilized glass jars
• Large saucepan
• Sharp knife
• Cutting board
• Mixing spoon
• Ladle