The term UBORKASZEZON (cucumber season) has come to denote a period when the media is awash with spoof stories or sensational articles about animals and plants.

This is the season of KOVÁSZOS UBORKA (fermented dill pickles), a real pearl of the Hungarian diet. Keep some chilled in the fridge all summer:  fermented cucumbers are healthy, probiotic and enzyme rich, and the best thing to cure a hangover. It’s the ideal side accompaniment to veal stew or any other meat dish, but very enjoyable and cooling just on its own.

Cucumber season is between June and August when Hungarians go for their summer holidays: schools and theatres close, and people can go away for a 2-3 week holiday; even Parliament and the courts stop functioning. It causes a headache for journalists who need to fill this gap with some news, and so the term UBORKASZEZON (cucumber season) has become to denote a period when electronic and written media are filled with spoof stories or sensational articles about animals and plants.

For those of you considering becoming Fungarian’s guests: if you happen to register for a Hungarian class, our recommendation  is our Lunch and Class including a delicious home-style meal at Gyuri’s (Rákóczi Restaurant at Rákóczi tér next to the Market Hall), which will surely include some excellent, fresh KOVÁSZOS UBORKA straight from the local sellers in the market.

As far as KOVÁSZOS UBORKA is concerned, I studied tens of recipes in English but the most reliable and authentic one is by Tim Vidra, American-Hungarian blogger- in E.A.T. local E.A.T. well:  http://www.timvidraeats.com/2012/07/hungarian-kovaszos-uborka-sour-pickles.html

Hungarian Kovaszos Uborka (Sour Pickles) ingredients:
• 4 pounds pickling cucumbers. Ends sliced off of each cucumber and slits cut in 3 sides of the cucumber about an inch long
• fresh dill
• 6 whole peeled garlic cloves
• 15 black peppercorns
• 2.3 litres water
• 4 teaspoons salt
• 2 slices of a hearty bread (I used Rye Bread)
• 1 jar large enough to hold these ingredients