Ogórki kiszone
A staple of Polish cuisine, ogórki kiszone are naturally fermented cucumbers with a tangy, crisp flavor. This easy, traditional recipe ensures perfect homemade Polish pickles every time!
Ingredients
- 2 kg small, firm cucumbers
- 1.5 liters water
- 3 tbsp coarse salt non-iodized
- 5-6 cloves garlic, crushed
- 1 bunch fresh dill with stems and flowers
- 1 piece horseradish root sliced
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 2-3 cherry or oak leaves optional, for crunch
Instructions
- Prepare cucumbers. Wash and trim the blossom ends. If slightly wilted, soak in ice water for 1 hour.
- Sterilize jars. Rinse jars with hot water to prevent unwanted bacteria.
- Layer ingredients. Place dill, garlic, horseradish, mustard seeds, and peppercorns at the bottom of jars. Pack cucumbers tightly, adding more dill and garlic between layers.
- Prepare brine. Dissolve salt in water, then pour over cucumbers, ensuring they are fully submerged. Use a small weight to keep them down if needed.
- Ferment. Cover jars loosely with a lid or cloth. Store in a cool, dark place (18–22°C / 65–72°F).
- Wait. For lightly fermented cucumbers (małosolne), wait 3-4 days. For full fermentation, let them sit 1-2 weeks.
- Store. Once they reach the desired taste, refrigerate to slow further fermentation. Properly stored, they last for months.
Serving suggestions
- Serve as a side dish with grilled meats or hearty Polish stews.
- Slice into sandwiches for a tangy crunch.
- Chop into salads, like Polish sałatka jarzynowa.
- Use in zupa ogórkowa (Polish sour cucumber soup).
- Pair with a cold beer or a shot of vodka for an authentic Polish experience.
Notes
Ogórki kiszone: Poland’s timeless art of fermentation
Among the many culinary treasures of Poland, few are as iconic and beloved as ogórki kiszone, or naturally fermented cucumbers. These pickles are more than just a tangy snack—they are a reflection of Poland’s deep-rooted tradition of food preservation and a staple in Polish households. Found on dining tables across the country, they serve as a refreshing side, a key ingredient in soups and salads, or simply as a flavorful snack enjoyed on its own.
A tradition steeped in history
Fermenting vegetables has been an essential part of Polish cuisine for centuries, long before refrigeration existed. What started as a method of food preservation soon became a cherished culinary practice, with families passing down their own unique recipes. Unlike store-bought pickles preserved in vinegar, traditional Polish ogórki kiszone undergo a natural fermentation process, which enhances their flavor and nutritional benefits.The unique fermentation process
The key to authentic ogórki kiszone lies in simplicity. Small, firm cucumbers are packed in jars or wooden barrels and submerged in a brine made of water and salt. Natural fermentation is then triggered by lactic acid bacteria, which develop the cucumbers’ characteristic sourness while keeping them crunchy. To enhance their taste, ingredients like garlic, fresh dill, horseradish, mustard seeds, and black peppercorns are often added, with some recipes even including cherry or oak leaves to ensure a firmer texture.A versatile culinary delight
Ogórki kiszone are incredibly versatile. They pair perfectly with hearty Polish dishes, add a tangy crunch to sandwiches, and are a key ingredient in traditional Polish soups like zupa ogórkowa (pickle soup). They are also a popular snack on their own, often served alongside dark rye bread or accompanied by a shot of vodka at social gatherings.
