Posted by: Rachael | February 10, 2012

Ogorki Kiszone (Polish Pickled Cucumbers)


  • 1kg small pickling cucumbers, washed and dried
  • leaves from 1 stem dill
  • 2 garlic cloves, peeled
  • 1 small horseradish root
  • fruit tree leaves eg sour cherry, blackcurrant, grape vine
  • 1 tablespoon mustard seeds (optional)
  • 3 tablespoons salt
  • 2l water


  1. Wash the cucmbers carefully. Don’t cut off the ends or pierce the skin at all. The skin will remain crisp while the inside softens. Tightly pack the pickling cucumbers in a 4l jar (or 2x2l), add remaining ingredients except salt and water, with fruit leaves going on last.
  2. Boil the water, then add the salt, stirring until it is fully dissolved. When cooled, fill jar to within 1/4 inch from the top, completely covering the cucmbers and herbs. Cap the jar loosely with a sterilized cap and keep in a cool place (55 to 60 degrees). The jars must not be closed too tightly because as fermentation takes place, the accumulated carbon dioxide must be able to escape. Some oozing of brine is unavoidable, so store in a place where seepage won’t be a problem.
  3. Fermentation typically takes five to six weeks. When fermentation is complete, tighten the lids. If lids are tightened too early, the trapped carbon dioxide will make the pickles mushy. If lids are not tightened after fermentation, spoilage can occur.
  4. NOTE: Quick-eating pickles (ready in two to three weeks) can be made by reducing the salt to 1 1/2 tablespoons per quart of water and allowing fermentation to take place at room temperature (70-75 degrees).

SOURCE: Combination of recipes by Marcin Filutowicz, professor of bacteriology at the University of Wisconsin at Madison and one rfom Rose Petal Jam by Beata Zatorska and Simon Target.


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