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Ogórki kiszone (Polish Pickled Cucumbers)

Ogórki kiszone (Polish Pickled Cucumbers) is a traditional Polish recipe for a classic pickle of cucumbers fermented with garlic, horseradish and dill in lightly-salted water. The full recipe is presented here and I hope you enjoy this classic Polish version of: Polish Pickled Cucumbers (Ogórki kiszone).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+6 months maturing)

Makes:

2 large jars

Rating: 4.5 star rating

Tags : Vegetarian RecipesSpice RecipesHerb RecipesVegetable RecipesKorea Recipes


Ingredients:

Enough hard-skinned cucumbers (about 50g each) to fill two 1l jars
1 tbsp salt
1l boiling water

6 garlic cloves, peeled
2 pieces of fresh horseradish root, peeled
6 sprigs of dill

Method:

Wash the cucumbers then pack tightly into the two 1l jars. In each jar add 3 garlic cloves, 1 piece of horseradish root and 3 sprigs of dill.

Add the salt to the boiling water, stir to dissolve then pour into the jars until the cucumbers are completely covered. Add vinegar-proof lids and screw tightly to close. Set aside for 6 months before using.

You will notice that the water becomes cloudy at the start of the pickling process. This is when fermentation starts in the jar. Eventually this will clear as the fermentation process ends and the alcohol gets turned into vinegar.

The version presented here is the most classic, but you can add other flavourings to the jar, such as blackcurrant leaves, chillies, celery leaves, oak leaves and bayleaves.