Traditional Hungarian Kovászos Uborka

1Wash the cucumbers thoroughly in cold water, scrubbing away any dirt or prickles, then trim about 1/16th of an inch off the blossom end to prevent enzymes from softening the pickle.

2Using a sharp knife, make a vertical slit down the middle of each cucumber, stopping about an inch from each end, then rotate 90 degrees and make another slit to create a cross-shape that allows the brine to penetrate the core.

3In a medium pot, bring 2 quarts of water to a boil, add 4 tablespoons of salt, and stir until completely dissolved; remove from heat and let it cool until it is warm to the touch, approximately 105°F (40°C).

4Place half of the fresh dill and 4 smashed garlic (6-8 cloves) cloves at the bottom of a clean 1-gallon (4-liter) glass jar.

5Pack the cucumbers tightly into the jar, standing them vertically if possible, then tuck the remaining garlic (6-8 cloves) cloves and dill into the gaps between the cucumbers.

6Pour the warm brine over the cucumbers until they are completely submerged, leaving about 2 inches of headspace at the top of the jar.

7Place the slice of sourdough bread on top of the cucumbers, ensuring it is partially soaked in the brine so the yeast can activate the fermentation process.

8Cover the jar with a small plate or a piece of cheesecloth secured with a rubber band to allow gases to escape, then place it in a sunny, warm spot outdoors or on a bright windowsill.

9Ferment the cucumbers in the sun for 2 to 4 days; once the brine turns cloudy and the cucumbers change from bright green to an olive-drab color, remove and discard the bread and dill.

10Strain the brine through a fine-mesh sieve to remove bread crumbs, return the pickles and strained brine to a clean jar, and refrigerate immediately to stop the fermentation and maximize crunch.