During “cucumber season”, there are jars everywhere holding small warty cucumbers, which sit fermenting in the sun. Most people prepare this in big quantities, using three-liter jars. The recipe comes from Szakácskönyv by Ilona Horváth. Horváth notes that the fermenting juice should be reserved as “it is refreshing and healthy.” It can be also be used for making kapor leves (dill soup).
Cut the ends off of the medium-sized cucumbers and punch some holes in them. Arrange them in a large jar and cover with warm salted water. Add some dill and garlic. Cover the top of the jar with one piece of toasted bread. Leave it in a warm place (in the sun) for three days. Remove the bread and store the cucumbers in a cool place.