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Cucumbers are a typical and popular vegetable in Hungarian cuisine, mainly used to make pickled cucumbers. The small, crunchy variety of cucumber is perfect for fermentation, making it an indispensable summer staple in almost every Hungarian household.
What you need to know about this vegetable
Cucumbers for pickling (Cucumis sativus) are annual plants of the squash family, originally from South Asia. In Europe, it has become particularly popular in the eastern and central European regions, where there is a centuries-old tradition of cucumber pickling. This vegetable is low in calories thanks to its high water content, but is also rich in valuable minerals (potassium, calcium, magnesium) and vitamins (vitamins A, B and C). The natural probiotics in sour cucumbers have an excellent digestive and immune-supporting effect.
Specificities of its production
Cucumbers for pickling are mostly grown outdoors, although they are also grown to a lesser extent in foil pots and greenhouses. In Europe, apart from Hungary, Poland, Germany and Ukraine are also important producers. In Hungary, the cucumber season lasts from early June to the end of September, when fresh, home-grown cucumbers are available on markets and shop shelves. During the rest of the year, the cucumbers available in shops are usually imported, usually from Spain or Turkey.
How to choose good quality cucumbers for pickling
When choosing a really good quality cucumber for pickling, you should consider the following:
- Size: it is best to choose slim, slender specimens between 10 and 14 cm long.
- Colour: Look for light green, solid coloured pieces with slightly darker stripes.
- Peel: Should be slightly warty, free of defects and damage.
- Texture: fresh cucumbers are firm to the touch, elastic, crunchy, not soft or wilted.
How to use this vegetable in the kitchen?
Cucumbers for pickling are mainly used in the preparation of the classic pickled cucumber, a popular staple of Hungarian summer cuisine. To do this, the cucumbers are washed thoroughly, the ends are cut off, and then cured in a large jar with salted water, garlic, fresh dill and bread or potatoes in a warm, sunny place for 2-3 days. They are also a perfect accompaniment to fresh salads, sandwiches or even cold dishes.
How to store after purchase?
The cucumbers you buy to pickle will keep their freshness longest if stored in the fridge. It is best to wrap in paper towels and store in an airtight bag or container in the vegetable compartment of the fridge. This will keep it fresh and crisp for up to a week.
Interesting facts about this vegetable
- The lactic acid bacteria formed during the fermentation process act as a natural probiotic to support our gut flora and improve digestion.
- In Hungarian gastronomy, the preparation of pickled cucumbers is a long-standing tradition, with recipes that have been handed down through generations.
- For gluten-sensitive people, it can be made with potatoes instead of bread, so it will taste just as good but still be gluten-free.
Tips for using this vegetable in the kitchen
- Accelerated pickling: pickled cucumbers can be ready in up to a day and a half using warm water and kept in a sunny place.
- Seasoning: feel free to experiment with other spices: coriander seeds, bay leaves, pepper, shallots or even tarragon.
- Longer shelf life: you can store your pickled cucumbers in the fridge, airtight, for up to weeks, making them a refreshing and healthy treat all summer long.