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Ogorki Kiszone (Polish Pickles)

  • Author: Polish Housewife
  • Yield: 1 quart 1x
  • Cuisine: Polish


Cucumbers, naturally fermented in a flavorful brine


  • wide mouth 1 quart jar
  • 8 to 10 pickling cucumbers (46 inches long), washed and dried
  • 2 tablespoons pickling salt or sea salt
  • 1 quart water
  • 2 teaspoons mustard seeds
  • 2 cloves peeled garlic
  • 1 stem dill, preferably flowering
  • fresh horseradish root, about 1 inch long
  • bay leaf
  • Cherry, grape, blackcurrant, or oak leaf


  1. Tightly pack the cucumbers into the sterile jar, you want to squeeze them in, so they’ll stay submerged and not float to the top of the liquid
  2. Add the salt to the water and bring to a boil, cool
  3. Add the mustard seeds, garlic, dill (fold to fit), horseradish, bay leaf, and other leaf if you have one
  4. Fill the jar with the salt water to within 1/4 from the top, all of your ingredients should be covered
  5. Loosely cap the jar with a sterile lid, the lid must be loose to allow the gases produced during fermentation to escape, some brine may seep out, so store where this won’t be a problem
  6. As it ferments, the brine will become cloudy
  7. Depending on your taste, the cucumbers will be ready to eat in 1 to 3 weeks
  8. Fermentation will end after 5-6 weeks, if you have any left at this point, the lids should be tightened to prevent spoilage