Ogórki Kiszone (Polish Fermented Dill Pickles)
Experience the vibrant, tangy crunch of Ogórki Kiszone, traditional Polish fermented dill pickles. Crafted simply with fresh cucumbers, aromatic dill, pungent garlic, and a hint of horseradish, these naturally fermented delights offer a refreshing and healthy burst of flavor, perfect as a side dish or snack.
An original recipe by Forkin
- Total time
- 1 day
- Serves
- 8
- Difficulty
- Easy
- Per serving
- 27 kcal
Allergen information: may contain mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 gpickling cucumber, scrubbed
- 30 gfresh dill, with flower heads
- 4 clovegarlic, peeled
- 50 ghorseradish root, peeled and sliced
- 1 tspmustard seed
brine
- 2 lwater
- 2 tbspsea salt
Equipment
Large glass jar · Chef's knife · Cutting board · Measuring spoons · Measuring cups · Large bowl or pitcher · Fermentation weight (optional) (optional) · Airlock (optional) (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 texture and flavor. Avoid larger slicing cucumbers as they can become mushy.
- 2
Trim a small piece from both ends of each cucumber; this helps with better brine penetration and can prevent mushiness.
About 2 min
Cook’s note: The blossom end of the cucumber contains enzymes that can soften the pickles. Trimming both ends helps remove these enzymes.
- 3
Sterilize a large glass jar (at least 2-liter capacity) by washing it with hot soapy water, rinsing thoroughly, and then air-drying or placing it in a low oven (100°C/210°F) for 10 minutes.
About 10 min
Cook’s note: Sterilization is crucial to eliminate unwanted bacteria that could spoil your fermentation. Ensure the jar is completely cool before adding ingredients.
- 4
Place the fresh dill sprigs, peeled garlic cloves, sliced horseradish root, and mustard seeds at the bottom of the sterilized jar.
About 3 min
Cook’s note: For an extra flavor boost, you can lightly crush the garlic cloves before adding them to release more of their aromatic compounds.
- 5
Carefully pack the trimmed 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 helps create an anaerobic environment ideal for fermentation and prevents mold growth.
- 6
Prepare the brine by dissolving the sea salt completely in 2 liters of water in a separate bowl or pitcher.
About 2 min
Cook’s note: If the salt is slow to dissolve, warm about 1 cup of the water slightly, dissolve the salt, then add the remaining cold water to cool the brine before pouring.
- 7
Pour the prepared brine over the cucumbers in the jar, ensuring they are completely submerged under the liquid.
About 2 min
Cook’s note: It's critical that all cucumbers remain submerged. Exposure to air can lead to mold or spoilage.
- 8
If the cucumbers tend to float, place a fermentation weight, a small clean plate, or a sealed plastic bag filled with water on top to keep them fully immersed in the brine.
About 1 min
Cook’s note: Fermentation weights are specifically designed for this purpose and are highly recommended for consistent results.
- 9
Loosely seal the jar with its lid or use an airlock system if available, allowing gases to escape during fermentation.
About 1 min
Cook’s note: A tight seal can cause pressure to build up, potentially leading to the jar exploding. A loose lid or airlock allows carbon dioxide to escape safely.
- 10
Store the jar at room temperature, ideally between 20-24°C (68-75°F), for 3 to 7 days.
About 8 hr
Cook’s note: Warmer temperatures will speed up fermentation, while cooler temperatures will slow it down. Avoid direct sunlight.
- 11
Begin tasting a small piece of cucumber after 3 days to check the fermentation progress and desired level of sourness.
Cook’s note: The pickles will become tangier and more flavorful the longer they ferment. Trust your taste buds!
- 12
Once the pickles have reached your preferred sourness and crunch, remove any fermentation weights.
- 13
Seal the jar tightly with its lid and transfer it to the refrigerator to significantly slow down the fermentation process.
About 1 min
Cook’s note: Refrigeration not only preserves the pickles but also helps maintain their crisp texture.
Per serving
Nutrition
- Calories
- 26.7kcal
- Protein
- 1.3g
- Carbs
- 5.8g
- Fat
- 0.3g
- Fibre
- 0.9g
- Sugar
- 2.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Ogórki Kiszone are fantastic served alongside hearty Polish dishes like kielbasa or pierogi, or simply enjoyed as a refreshing snack straight from the jar. For a spicier kick, add a small dried chili pepper to the jar. You can also experiment with bay leaves or peppercorns for additional flavor complexity.
Store the fermented pickles in their brine in a tightly sealed glass jar in the refrigerator. Ensure pickles remain submerged in the brine.
These pickles are served cold and do not require reheating.
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