Ogórki Kiszone Polish Dill Pickles In Brine Recipes

OGORKI KISZONE (POLISH PICKLES)

Ogorki Kiszone (Polish Pickles) image

Cucumbers, naturally fermented in a flavorful brine

Provided by Polish Housewife

Number Of Ingredients 10

Ingredients

wide mouth 1 quart jar
8 to 10 pickling cucumbers (4-6 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

Steps:

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
Add the salt to the water and bring to a boil, cool
Add the mustard seeds, garlic, dill (fold to fit), horseradish, bay leaf, and other leaf if you have one
Fill the jar with the salt water to within 1/4 from the top, all of your ingredients should be covered
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
As it ferments, the brine will become cloudy
Depending on your taste, the cucumbers will be ready to eat in 1 to 3 weeks
Fermentation will end after 5-6 weeks, if you have any left at this point, the lids should be tightened to prevent spoilage

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