QiMeal
Ogórki Kiszone
Ogórki Kiszone · ready in 72 h 35 min · 8 servings · 48 kcal per serving · easy · 11 ingredients
Classic Polish lactic-fermented dill cucumbers, crisp from tannin-rich leaves and deeply savory with garlic, dill, and horseradish.
- Prep
- 25 min
- Cook
- 72 h 10 min
- Total
- 72 h 35 min
- Serves
- 8
- kcal
- 48
- Difficulty
- easy
Ingredients · 8 servings
- 1500 gPickling cucumber, washed and blossom ends trimmed
- 1 bunchDill, rinsed
- 6 cloveGarlic, peeled and lightly crushed
- 50 gHorseradish root, peeled and cut into batons
- 4Oak leaf, rinsed
- 4Blackcurrant leaf, rinsed
- 1 tspMustard seed
- 6Allspice berry
- 4Bay leaf
- 36 gSalt
- 2 LWater, boiled and cooled
Equipment
stovetop, refrigerator, jar, lid, pot, scale, knife, cutting board, measuring jug, spoon, colander, plate
Instructions
- Gather Equipment
Gather 2 clean 1 l jars, lids, a pot, kettle, scale, knife, cutting board, measuring jug, spoon, and all measured ingredients. · 5 min
What to look for: All ingredients and tools are within reach on a clean work surface.
- Boil Water
Boil 2 l water in a pot, then let it cool until no steam rises and it feels just lukewarm before mixing the brine. · 40 min
What to look for: The water is clear, boiled, and cooled with no visible steam.
- Wash Cucumbers
Wash cucumbers well under cool water, scrub off grit, and trim a thin slice from each blossom end to support a crisp ferment. · 10 min
What to look for: Cucumbers look clean, firm, and freshly trimmed at one end.
- Layer Aromatics
Place dill, garlic, horseradish, oak leaf, blackcurrant leaf, mustard seed, allspice berry, and bay leaf into the jars. · 5 min
What to look for: The bottom of each jar is covered with herbs, roots, leaves, and spices.
- Pack Cucumbers
Pack cucumbers upright as tightly as possible in the jars, leaving enough headspace for brine to cover them completely. · 8 min
What to look for: Cucumbers stand snugly and do not float freely in the jars.
- Mix Brine
Dissolve 36 g salt in the cooled boiled water, stirring until the brine is fully clear with no crystals on the bottom. · 3 min
What to look for: The brine is transparent and the salt has completely dissolved.
- Cover Cucumbers
Pour brine over the cucumbers until fully submerged, then tap the jars gently to release trapped air bubbles. · 4 min
What to look for: All cucumbers sit below the brine with small bubbles rising to the surface.
- Ferment Loosely
Cover jars loosely and ferment at room temperature for 2-4 days, checking daily that cucumbers stay under the brine. · 72 h
What to look for: The brine turns cloudy, bubbles appear, and the cucumbers shift from bright green to olive green.
- Refrigerate Jars
Move jars to the refrigerator once the cucumbers taste pleasantly sour, then tighten the lids for cold storage. · 4 h
What to look for: Fermentation slows and the cloudy brine settles slightly in the cold.
- Serve Chilled
Serve chilled cucumbers whole or sliced as a sharp, crunchy side with a little brine spooned over if desired. · 2 min
What to look for: Cucumbers are crisp, olive green, garlicky, and lightly fizzy from fermentation.
Nutrition (per serving)
| kcal | 48 |
|---|---|
| Protein | 2 g |
| Carbohydrates | 9 g |
| of which sugars | 4 g |
| Fat | 1 g |
| of which saturated | 0 g |
| Fibre | 2 g |
| Sodium | 1804 mg |
Nutri-ScoreC
Allergens
Contains: mustard
Ingredient substitutions
Oak leaf
- Blackcurrant leaf: Blackcurrant leaf also provides tannins that help keep cucumbers crunchy.
Blackcurrant leaf
- Oak leaf: Oak leaf gives similar crunch-preserving tannins with a mild woodland note.
Mustard seed
- Bay leaf: Use only if avoiding mustard; the flavor will be less sharp.
Allspice berry
- Bay leaf: Use extra bay leaf only if allspice is unavailable; the warm spice note will be reduced.
Bay leaf
- Allspice berry: Use a few extra allspice berries if bay leaf is missing; the brine will taste warmer.
