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idegenszavak@sh.itjust.works ⁨2⁩ ⁨days⁩ ago

Thank you. Here where I live people add some bread during fermentation, but you can have breadless classic pickle as well. I like the breaded version more, this is a common sight on balcons of commie blocks in the summer:

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phaedrus@piefed.world ⁨2⁩ ⁨days⁩ ago
Then I’m gonna invent “unleavened cucumber” and use Lavash instead

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- idegenszavak@sh.itjust.works ⁨2⁩ ⁨days⁩ ago
  It’s a bit more crunchy and it has a very specific taste I can’t describe, more sour and sweet at the same time. You can’t buy it in shops, only in farmers markets or make it yourself.
  
  Here is a basic recipe: grocceni.com/recipes/leavenedgherkin.html
  
  This is a bit more complex, it adds sugar as well: dailynewshungary.com/recipe-for-the-perfect-leave…
  
  Here is a video recipe: www.youtube.com/watch?v=oMfgDg2BGXs
  
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  - phaedrus@piefed.world ⁨2⁩ ⁨days⁩ ago
    Awesome, ‘preciate you. Lately the comments sections in shitposts have been fairly informative and helpful, and I’m glad I’m here for it!
    
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