Savanyú Uborka: Hungary’s Tangy Pickled Cucumbers from the Pantry of Tradition

Prep Time 15-30 min

Pickling Time 4-6 weeks

Calories 11 kcal/100g

Some flavors instantly transport you home, and for many Hungarians, the taste of crisp, tangy savanyú uborka - traditional vinegar-pickled cucumbers - does exactly that. No Sunday roast or summer picnic is complete without their signature crunch alongside meats, stews, or sandwiches. Yet every household’s version is a little different, forever linked to favorite spice blends, the ripeness of summer cucumbers, and cherished family habits.

Ingredients

• 1 kg small pickling cucumbers
• 500 ml water
• 250 ml pickling vinegar (10% strength; adjust if yours is different)
• 2 teaspoons salt (non-iodized, pickling or sea salt preferred)
• 150 g sugar
• 1 teaspoon mustard seeds
• 3 fresh savory leaves (or substitute with dill for a different herbal note)
• 3 bay leaves
• 1 teaspoon whole black peppercorns
• 1 teaspoon coriander seeds
• A very small amount of Hungarian hot pepper (fresh or dried, to taste)
• ½ teaspoon food-grade preservative powder (optional: sodium benzoate or potassium metabisulfite)
• ½ teaspoon wine sulfur powder (optional, for color and preservation)
• ½ teaspoon baking soda (optional, for crispness)

Instructions

1. Prep the Cucumbers

• Wash the cucumbers thoroughly and trim a thin slice from both ends. For best results, prick them a few times with a fork—this helps them absorb the brine and stay crunchy.

2. Sterilize Your Jars

• Clean glass jars and lids thoroughly. For long-term storage, sterilize jars in boiling water or a hot oven.

3. Pack the Jars

• Place at the bottom of each jar: a savory leaf, a bay leaf, a pinch of mustard seeds, coriander seeds, black peppercorns, and a small piece of hot pepper.
• Arrange the cucumbers in the jars, standing upright if possible. Tuck in additional savory leaves or hot pepper slivers between cucumbers if desired for extra flavor.

4. Prepare the Brine

• In a saucepan, combine the water, vinegar, salt, and sugar. Bring to a gentle boil and stir until completely dissolved.
• Stir in the optional baking soda (it may foam briefly), preservative powder, and wine sulfur powder if using. Remove from heat.

5. Fill and Seal

• Carefully pour the hot brine over the cucumbers, ensuring they are fully submerged. Leave a small headspace (about 1–2 cm) at the top.
• Wipe jar rims and screw on sterilized lids. Invert jars for 5 minutes, or process in a boiling water bath for 10–15 minutes for extra-safe storage.

6. Store and Wait

• Place jars in a cool, dark place. Wait at least 4–6 weeks for the flavors to develop fully before opening. Patience is rewarded with crunchier, more aromatic pickles!

Tips for Perfect Hungarian Pickled Cucumbers

• Cucumber Selection: Use only the freshest, unblemished small cucumbers—soft or overripe ones may turn mushy.
• Vinegar Strength Adjustment: If your vinegar is stronger or weaker than 10%, dilute with water or add vinegar accordingly to maintain a pleasant, not overpowering tang.
• Herbs & Spices: Feel free to experiment—add a clove of garlic, a sprig of dill, or a slice of horseradish root for extra depth.
• Crispness Boost: The optional baking soda helps keep pickles firm; some cooks also add a grape leaf for tannins (if available).
• Natural or Low-Preservative: The recipe is highly shelf-stable thanks to vinegar and salt, but skip preservatives if planning to refrigerate and eat within a couple of months.

Why We Love It

Hungarian savanyú uborka is a link to harvest traditions—a pantry treat that brightens winter days and cuts through rich, hearty dishes year-round. Every crunchy, tangy bite is a celebration of smart preservation and timeless taste.

Have you tried making your own savanyú uborka? Share your family secrets or favorite tweaks in the comments below—and enjoy these pickles at every meal, just like we do in Hungary!