Vizes Ubotka (hungarian Summer Pickle)

Yield: 30 Pickles. Wash cucumbers thoroughly; you many even have to scrub them with a brush. Dry with toweling. Cut off both ends. Make a lengthwise incision in the center of each cucumber, then make a quarter turn and do the same. This way you have a crosscut so liquid can penetrate the inside. Be sure not to cut closer than 1 inch from the ends so the cucumber will not fall apart. Do this with most of the cucumbers, but leave a few with only one center cut in case you want to stuff them later on Place half the dill in the bottom of a 1 gallon jar. Add 1 garlic clove, crushed. Stand the cucumbers on end in the bottom of the jar. Fit them in as tightly as you can. After you have done one layer, add the rest of the dill and garlic and continue with the tight packing of the cucumbers. Boil 4 quarts of water with the salt. Stand the pickle jar in a pan of hot water to prevent cracking! Pour the hot water and salt over the pickles. Sprinkle flour on top and cover with the slice of rye bread. Cover the top with a lid, or tightly wrap a moistened cloth around the jar top. Put the jar in the sun or a warm place for 4 or 5 days. Moisten the cloth every morning and every noon. By that time the pickles should be what is generally referred to as "semi-sour." Remove everything from the jar. Strain the pickle juice. Put the pickles in the jar again and pour the strained juice over them. After this, keep the pickles under refrigeration. For elegant dinners, the pickles are peeled and iced. The pickle juice is a refreshing summer drink. While fermenting, the pickles are rather pungent, so use a loosely lid rather than a cloth if fermenting inside. Toltott Kovaszos Uborka (Hungarian Stuffed Fresh Pickles) Yield: 4 Servings 1/2 lb pork, lean roast 1/2 lb veal, roast 1 egg salt 8 pickles, summer fresh type 2 Tbsp butter 1 cup pickle juice 1/2 Tbsp flour 2 Tbsp sour cream 1 Tbsp fresh dill, chopped Grind the lean pork and veal roasts very well - at least twice. Add raw egg and salt to taste, mixing well. Peel the pickles (do not substitute vinegar-cured pickles!), then slice lengthwise into halves. Very carefully scrape and cut out the insides to make a kind of boat of each pickle half. Stuff each boat with some of the meat mixture. Put the boats together in pairs and tie them with white thread. In a pot suitable for braising, bring the butter and pickle juice to a boil. Place the stuffed pickles in the pot, cover and cook over low heat for 20 minutes. In a bowl, stir together the flour and sour cream. Add the liquid remaining in the braising pot. Add chopped dill. Pour thickened mixture back into the pot with the stuffed pickles and cook, covered, over very low heat for 15 minutes. Very carefully remove the threads from the pickles and serve them as whole stuffed pickles together with the sauce and steamed new potatoes.