Ogórki Kiszone (Polish Fermented Cucumbers)
Experience the authentic taste of Poland with these crisp, tangy Ogórki Kiszone. These traditional fermented cucumbers offer a delightful probiotic boost and a refreshing crunch, perfect as a side dish or a vibrant snack.
An original recipe by Forkin
- Total time
- 1 day
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 60 kcal
Allergen information: may contain mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 1,000 gpickling cucumber, scrubbed clean
- 6 clovegarlic, peeled
- 20 gfresh dill, large sprigs
- 10 ghorseradish root, peeled and sliced
- 5 gmustard seed
- 5 gallspice berry
- 2 pcsbay leaf
brine
- 2 tbspnon-iodized salt
- 1,000 mlwater
Equipment
Large glass jar or crock · Chef's knife · Cutting board · Measuring cup · Measuring spoons · Fermentation weight (optional)
The method
Step by step
- 1
Thoroughly wash the pickling cucumbers under cold running water to remove any dirt or debris.
About 3 min
Cook’s note: Select firm, blemish-free pickling cucumbers for the best results. Smaller cucumbers tend to stay crisper.
- 2
Trim off both ends of each cucumber, as these areas can contain enzymes that lead to softer pickles.
About 2 min
Cook’s note: Trimming the blossom end (the end opposite the stem) is particularly important to prevent mushiness.
- 3
Prepare the brine by dissolving the non-iodized salt completely in the water in a large measuring cup or bowl.
About 2 min
Cook’s note: Non-iodized salt is crucial for fermentation, as iodine can inhibit beneficial bacteria. Pickling salt or sea salt are good choices.
- 4
Place the peeled garlic cloves, fresh dill sprigs, sliced horseradish root, mustard seeds, allspice berries, and bay leaves at the bottom of a clean, sterilized large glass jar or crock.
About 3 min
Cook’s note: Sterilizing your jar (boiling for 10 minutes or running through a hot dishwasher cycle) is essential to prevent unwanted mold or bacteria from competing with the beneficial lactobacillus.
- 5
Carefully pack the trimmed pickling cucumbers tightly into the jar, arranging them upright if possible, to maximize space.
About 5 min
Cook’s note: A tight pack minimizes air pockets, which can reduce the risk of spoilage and ensure even fermentation.
- 6
Pour the prepared salt brine over the packed cucumbers, ensuring they are completely submerged.
About 1 min
Cook’s note: If the cucumbers float, use a fermentation weight, a small plate, or a clean, food-safe plastic bag filled with brine to keep them fully submerged. Exposure to air can lead to mold.
- 7
Cover the jar loosely with a lid or a clean cloth secured with a rubber band to allow gases to escape while keeping dust and insects out.
About 1 min
Cook’s note: Do not seal the jar tightly, as the fermentation process produces carbon dioxide, which needs to be released to prevent pressure buildup.
- 8
Store the jar at room temperature (ideally 18-22°C or 65-72°F) for 3-5 days, checking daily for activity.
About 8 hr
Cook’s note: You'll notice small bubbles forming and the brine becoming cloudy, indicating active fermentation. A cooler room will slow fermentation, a warmer room will speed it up.
- 9
After 3 days, taste a small piece of cucumber to check for desired tanginess and crispness.
About 1 min
Cook’s note: Fermentation time is a matter of personal preference. If you prefer a milder pickle, ferment for less time; for a stronger, more sour flavor, ferment longer.
- 10
Once fermented to your liking, remove the loose cover, seal the jar tightly with its lid, and transfer it to the refrigerator.
About 1 min
Cook’s note: Refrigeration significantly slows down the fermentation process, preserving the pickles' flavor and crisp texture.
Per serving
Nutrition
- Calories
- 59.5kcal
- Protein
- 2.8g
- Carbs
- 12.6g
- Fat
- 0.9g
- Fibre
- 2g
- Sugar
- 4.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Ogórki Kiszone are incredibly versatile. Serve them alongside hearty Polish dishes like kielbasa or bigos, or enjoy them as a refreshing snack straight from the jar. They also make a fantastic addition to sandwiches or chopped into salads for an extra zing. For a slightly different flavor profile, consider adding a dried chili pepper or a few peppercorns to the jar.
Store the fermented cucumbers in their brine in an airtight glass jar in the refrigerator.
These are best served chilled and do not require reheating.