This is a classic of Polish seasonal cuisine:) Fresh and healthy Polish shortly fermented cucumbers are easy to prepare and delicious. Once you try them – you’ll love them.
Małosolne often accompany vodka and herring with onion on old style meetings:) During PRL you were not supposed to buy only vodka in restaurants, you had to buy also some kind of appetizer, herring and pickled or fermented cucumbers were the most popular:)
- 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 fermented cucumbers are ready. If you use hot water, cucumbers would be ready in 24 hours.
Polish shortly fermented cucumbers go great with grilled sausages, sandwiches or as a side dish to your dinner.
If you have some cucumbers left for more days in a brine, they will become standard Polish fermented cucumbers and may be used to cook Pickled Cucumber Soup, which is sweet and sour soup, just delicious.
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 ferment radish, cauliflowers or even fruits.