If you like pickled vegetables, the Hungarian leavened cucumber is a must-try. It accompanies meats and sandwiches perfectly, and it has a bunch of health benefits too. Here is a fool-proof recipe.
Just like with any other traditional food, every household has their own way of making leavened cucumber (kovászos uborka). Veol.hu shares a rather unusual recipe received from one of their readers, and they claim that with this recipe, the cucumbers remain crunchy for up to two months. And who wants soggy cucumbers? Let’s see the secret.
Once the jars are assembled, put a small plate on top of each jar and place them somewhere warm for two days. On the third day, take them back to the kitchen and let them rest for another day there. On the fourth day, pour the liquid from the jars and strain it, also take out all the vegetables. Then, pour the strained liquid back into the jars and seal them carefully. Store them in the fridge, and you will have crunchy cucumbers for a long time. (Recipe from Piroska Sárváriné)
The Hungarian leavened cucumber (kovászos uborka) is said to be the king of pickles. However, few people know about the beneficial effects it has on the body.
It contains several minerals including magnesium, iron, potassium, phosphorus, calcium, and it is also high in vitamins B12, C and A. As it ferments naturally, it does not contain any preservatives. Since fermented foods are full of probiotics, they have a positive effect on the metabolic system, and they also strengthen the immune system and help the body fight diseases.
Sour cucumber is also capable of influencing nervousness and anxiety. Experts studied its effects on neuroticism and social anxiety, and the results attested a palliative impact.