Chefs Binge · Polish · Serves 4 1-litre jars
Ogórki Kiszone (Polish Fermented Dill Pickles)
A traditional recipe for the best Polish fermented cucumbers (ogórki kiszone) - small, firm cucumbers naturally lacto-fermented in a simple salt brine with garlic, dill and horseradish. Crisp, tangy and gut-friendly, they keep for months in a cool pantry.
Prep
30 min
Total
14 days
Serves
4 1-litre jars
Per serving
12 kcal
Ingredients
2 kg small field cucumbers - pickling cucumbers
2 small heads garlic
1 large bunch fresh dill - with flowering umbels
10 cm horseradish root - plus a few horseradish leaves
2 litres boiling water
4 tbsp rock salt - non-iodised pickling salt
oak, blackcurrant, grapevine or cherry leaves - optional, for extra crunch
Equipment
1-litre glass jars with lids · Large Pot
Method
1
Wash and Soak the Cucumbers. Wash the cucumbers thoroughly under cold running water, then leave them to sit in a bowl of very cold water for 10 to 15 minutes while you prepare everything else. A cucumber that goes into the brine already full of water stays firmer. Rinse the dill, horseradish and any leaves. Cut the horseradish root into strips and separate the garlic into cloves - there is no need to peel them.
2
Prepare the Jars. Prepare 4 clean 1-litre jars and their lids, ideally sterilised with boiling water. Use only undamaged jars and lids.
3
Pack the Jars. Divide all the ingredients into four equal portions. Into the bottom of each jar put some dill, garlic cloves, horseradish pieces and a leaf or two (if using). Pack the cucumbers in vertically and as tightly as you can, then lay a few of the smallest cucumbers flat across the top.
4
Make the Brine. Make the brine: bring 2 litres of water to the boil and stir in 4 level tablespoons of rock salt until it fully dissolves.
5
Pour and Seal. Pour the hot brine into the jars, about 500 ml per 1-litre jar, covering the cucumbers completely. Shake each jar gently to release any trapped air bubbles, then seal tightly.
6
Ferment, Then Move Somewhere Cool. Leave the jars at room temperature (around 20°C/68°F) for 3 days, then move them to a cool pantry or cellar. The cucumbers will be ready to eat after about 2 weeks, and no later than 20 days.
Chef’s notes
- For firm, crunchy pickles, always add a piece of horseradish root - oak, blackcurrant, grapevine or cherry leaves help too.
- Choose small, fresh, firm cucumbers with no blemishes. Avoid large, overgrown ones as they turn hollow and soft once fermented.
- In the first few days the jars may fizz and a little brine may escape - this is normal, active fermentation. Do not open them; just wipe the outside.
- Once fermentation starts, keep the jars somewhere cool so the cucumbers stay firm and do not puff up or go hollow.
- Use an unrefined rock or pickling salt if you can. The calcium and magnesium it carries cross-link the pectin in the cucumber cell walls, which is what keeps them firm. The brine also works cold - the pickles turn out just as well.
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/ogorki-kiszone
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