Kádár's sourdough cucumbers
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Every summer's hit is sourdough. At Kádár Étkezde, it is made without bread, but the natural fermentation still works perfectly. The cucumbers will be crispy and pleasantly sour. Pro tip: use the prettier leaves of the dill for decoration or cooking, and put the stems in the sourdough, so nothing goes to waste. Respecting the ingredients and using them wisely will always pay off.
Sourdough cucumbers without bread
Ingredients (for about 3 kg of cucumbers)
3 kg medium-sized pickled cucumbers
2 liters of water
2 heaped tablespoons salt
6–8 large cloves of garlic
1 small bunch of dill
Preparation:
Wash the cucumbers thoroughly.
Cut off both ends, then cut them lengthwise about three-quarters of the way through so that the brine can penetrate them more easily.
Place the cucumbers in a clean bucket or larger jar.
Boil the water with the salt.
Place the garlic cloves and dill stalks between the cucumbers.
Pour the still hot brine over the cucumbers, covering them completely.
Cover loosely and place in a warm but shady place.
Let it ripen for about 4-5 days. The ripening time may vary depending on the temperature.
Then put it in the refrigerator for another 2 days so that the flavors can fully meld.
