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

The season of cucumbers ripening is between June and August when Hungary goes for summer recess: schools, theatres close down, the lucky employees can go away for a 2-3 week holiday, and even Parliament and the courts stop functioning. It causes a headache for the media people who need to fill in the gap with news, and thus the term UBORKASZEZON (cucumber season) has become to denote a period when electronic and written media are filled with pseudo events or sensations about animals and plants.
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’s piece in E.A.T. local E.A.T. well: http://www.timvidraeats.com/2012/07/hungarian-kovaszos-uborka-sour-pickles.html

To the attention of Fungarian’s potential guests: if you happen to register for a Hungarian class, our recommendation is our Lunch and Class (http://fungarian.hu/lunch-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.