George Lang

Stuffed Fresh Pickles

Töltött Kovászos Uborka

Preparation info

  • 4

    servings
    • Difficulty

      Medium

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • ½ pound roast lean pork
  • ½ pound roast veal
  • 1 eg

Method

  1. Grind the meats very well at least twice. Mix with the egg and salt to taste.
  2. Peel the pickles, then slice lengthwise into halves. Very carefully scrape and cut out the insides to make a kind of boat of each pickle half.
  3. Stuff each boat with some of the meat mixture. Put the boats together in pairs and tie them with white thread.
  4. In a braisi