These crunchy and delicious pickles are extremely easy to make and taste great paired with just about anything! There’s no lengthy canning process. All you need is a jar and a few simple ingredients coupled with a little bit of patience.
In Poland, these pickles are called “ogórki małosolne”, which translates to “low salt pickles”. But, it’s actually a reference to the salt brine they hang out in for two days before they are ready to be enjoyed. The taste will change slightly from day to day as they become more pickled, so be sure to test them daily to establish your favorite level of pickling.
Polish 2-Day Pickles
45
minutesIngredients
4 lbs pickling cucumbers
1 bunch dill (bonus points if you can find or grow some with seeds and flowers on top)
10 garlic cloves
horseradish root
8 cups water
3 tablespoon salt
Directions
- Wash the cucumbers and trim their ends off. Peel horseradish root and cut two pencil stick portions.
- Make sure your jar or jars are sanitized. Tightly pack your cucumbers along with the dill, garlic and horseradish in the jar(s).
- Boil water and add salt, stir until dissolved. Pour over cucumbers until they are covered. Make sure all the ingredients are tightly submerged.
- Place a lid or plate over the jar. It shouldn’t be tightly sealed. Leave on the counter for 24-48 hours before you start tasting.
Notes
- They will change flavor as time goes by. As long as they are submerged they will last on the counter until you eat them (which in our house does not last long!)
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