Polish shortly pickled cucumbers – Ogórki małosolne

This is a classic of polish seasonal cuisine:) Fresh and healthy shortly pickled cucumbers are easy to prepare, once you try them – you love them.


  • 1 kg/2,2 lb cucumber
  • 2 cloves garlic
  • 2 cm horseradish root – fresh or dried
  • bunch of dill with seeds
  • 1 tbs salt

Wash cucumbers, cut ends, place them tightly in a jar. Add garlic cut in half, horseradish root and dill as a whole.

Dissolve big tablespoon of salt in 1 l of hot water. The rule is to get 10% solution of salt. Let it cool for half an hour and pour the solution into a jar. After 2 days pickles are ready. If you use hot water, cucumbers would be ready in 24 hours.

Notes: This is a basic recipe. Once you try this one, you can experiment with other herbs and seasonings. People often add cherry or horseradish leaves, mustard seeds, bay leaves.

You can also use the same solution to make radish, cauliflowers or even fruits pickles.

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