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TRADITIONAL ROMANIAN FERMENTED PICKLED CUCUMBERS

By Delicious Recipes!Posted on
TRADITIONAL ROMANIAN FERMENTED PICKLED CUCUMBERS

TRADITIONAL ROMANIAN FERMENTED PICKLED CUCUMBERS

Discover the crisp, salty, and slightly sour taste of castraveți covăsiți — a beloved regional specialty from Transylvania, especially around Târgu-Mureș. Unlike standard winter pickles, these cucumbers stay firm and fresh-tasting, making them a perfect snack or accompaniment to meals.

🕒 Prep Time: 10 min

🍽️ Fermentation Time: 2–4 days (depending on temperature)
🍽️ Servings: 6–8

Ingredients

  • 1.5 kg small, firm cucumbers (preferably freshly picked and very crisp)
  • 1 small bunch fresh dill
  • 1 garlic clove for every 2 cucumbers
  • 1–2 hot chili peppers (adjust to desired heat level)
  • 1 slice of bread (for fermentation starter)
  • 1 teaspoon salt per 250 ml warm water

Instructions

1. Prepare the Cucumbers

  • Wash cucumbers thoroughly. For larger cucumbers, cut them lengthwise into 4 sections without cutting all the way through the base to keep them intact. Smaller cucumbers can be left whole.

2. Layer the Jar

  • Pack the cucumbers tightly into a large glass jar.
  • Interleave garlic cloves, dill sprigs, and chili slices evenly among the cucumbers.
  • Place the bread slice on top to help kickstart fermentation.

3. Prepare the Brine

  • Dissolve salt in warm water (1 tsp salt per 250 ml water).
  • Pour the brine over the cucumbers, covering them completely.

4. Ferment

  • Cover the jar loosely with a small plate to allow gases to escape while keeping dust out.
  • Place the jar in a warm, sunny spot for 2 to 4 days depending on ambient temperature.
  • Taste daily to check when the cucumbers have reached your preferred level of fermentation — mine took 3 days.

5. Refrigerate and Serve

  • Once fermented, move the jar to the refrigerator and let it rest for another 2 days to develop flavor.
  • Serve chilled. Store in the fridge and consume within a few weeks.

🍽️ Serving Suggestions

Enjoy castraveți covăsiți as a crunchy side with grilled meats, traditional stews, or simply as a tangy snack with fresh bread and cheese.

📝 Final Thoughts

This easy-to-make fermented pickle preserves the freshness and crunch of cucumbers while adding a beautifully balanced tangy flavor. Unlike typical winter pickles, castraveți covăsiți retain their firmness and become wonderfully appetizing — a must-try for pickle lovers and those curious about Romanian culinary traditions.