I always loved my mother’s Hungarian cucumber salad. That is, until my husband Jeff and I went to Hungary a few years ago. As vegetarians, Hungarians were as bewildered by us as we were by their language. After two weeks gobbling cucumbers, we were both starved and bored. Farmers markets displayed abundant arrays of fresh produce. So why then, we wondered, couldn’t we order fresh veggies in a restaurant? Talk about being in a pickle. We soon learned we’d landed in pickling heaven! Few edibles were left un-brined. One day, we visited a popular lake resort famous for its floating …