Ogórki Kiszone Polish Pickles in Brine

Ogórki Kiszone recipe

For many Poles, pickled cucumbers, Ogórki Kiszone (pronounced: o-goor-kee kee-shoh-neh), are more than just a side dish, they are a cherished part of our culinary heritage. Growing up in Mazuria lake district in Poland, I vividly remember the summers spent in my our garden, where we would harvest fresh cucumbers and prepare them for pickling. The process was a family affair, with everyone contributing to the family tradition.

The smell of dill, garlic, and horseradish would fill the kitchen, creating an aroma that signaled the start of the pickling season. My mom’s hands worked swiftly and skillfully, and she would always let me help, teaching me the secrets of achieving the perfect crunch and flavor.

Now, as I share this recipe with you, I hope to pass on a bit of that tradition. Whether you’re a seasoned pickler or trying this for the first time, I invite you to experience the magic of homemade Ogórki Kiszone Polish Pickles in Brine.

Note: Polish Ogórki Kiszone do not require using vinegar, the secret is that cucumbers are fermenting in salted water with a set of basic add-ons: dill, horseradish and garlic.

Use your homemade Ogórki Kiszone for the best Dill Pickle Soup, a Polish specialty.

Ingredients

Makes 4 jars of Ogórki Kiszone, 1 liter each.

• 2 kg (about 4.4 lbs) of small, fresh cucumbers
• 8 cloves of garlic, peeled
• 2 -3 bunches of fresh dill (with stems and flower heads, if possible)
• 1 horseradish root, peeled and cut into sticks
• horseradish leaves (optional)
• 2 liters (about 8 cups) of water
• 2 heaping tablespoons of non-iodized salt (pickling salt)

Pre – Preparation:)

Wash the cucumbers thoroughly. Soak them in cold water for about 1-2 hours. This helps to ensure they stay crunchy.

Place 8 cups of tap water in a bowl. Add the salt and stir until completely dissolved. Set aside for an hour or two.

Note: You can easily adapt the recipe to the amount of cucumbers you have, the simple rule for brine is: 1 heaping tablespoon of salt for each liter of water (4 cups).

Sterilize your jars by washing them in a dishwasher. You can also place them in a preheated oven at 100°C (212°F) for about 15 minutes to ensure they are completely sterile.

Preparation Ogórki Kiszone Polish Pickles in Brine

Pack the Jars:

• Place a layer of dill, a couple of garlic cloves, a few pieces of horseradish, horseradish leaves at the bottom of each jar.
• Pack the cucumbers tightly into the jars, standing them upright if possible. Tuck more dill, garlic, and horseradish sticks between the cucumbers as you go.

Pour the cooled brine over the cucumbers, ensuring they are completely submerged. Leave about 1-2 cm (0.4-0.8 inches) of space at the top of each jar. Seal the jars with lids, but don’t tighten them too much if you’re using screw-on lids, as some air needs to escape during fermentation.

Transfer jars to the tray or plastic bowl, as during fermentation some of the brine can come out. Store the jars in a cool, dark place (around 18-20°C or 64-68°F) for about 3-7 days. The longer you let them ferment, the stronger the flavor will be. Check the jars daily to make sure the cucumbers are still submerged in the brine.

Once the cucumbers have fermented to your liking, tighten the lids and move the jars to the refrigerator or a cool cellar. This slows down the fermentation process and helps preserve the cucumbers. They can be enjoyed immediately but will continue to develop flavor over time.

That’s it, surprisingly, the process of Ogórki Kiszone preparation is not very complicated, but there are several tips to follow for the fermentation success.

Tips for best results of fermentation

1. Use Fresh Ingredients: Fresh cucumbers and herbs are crucial for a good texture and flavor. Avoid using cucumbers that are soft or have blemishes.
2. Don’t skip soaking cucumbers in a cold water, it helps to keep them crunchy.
3. Use ingredients from a trusted source. The best are homegrown, but it’s not always possible, anyway cucumbers should not be over-fertilized.
4. Brine Ratio: Ensure the correct salt-to-water ratio in your brine. Too little salt can result in spoilage, while too much can make the pickles too salty.
5. The water for pickling cucumbers should be hard and mineralized. Therefore, it is not recommended to use boiled water for brining the cucumbers. Instead, use tap water that has been set aside for a few hours to allow the chlorine to dissipate.
6. Don’t skip any of the basic spices from the list! Spices used for pickling cucumbers inhibit the growth of bacteria – they have bacteriostatic properties, contain tannins that prevent cucumbers from becoming soft and contain essential oils that enhance the flavor of the cucumbers.

Enjoy your homemade Ogórki Kiszone, a true taste of Polish tradition!

Dry pickling cucumbers method

Dry pickling cucumbers is becoming increasingly popular. How to do it step by step:

1. Wash the cucumbers and cut off the ends.
2. Place the cucumbers along with horseradish root, garlic and dill in a food-grade freezer bag.
3. Add salt.
4. Close the bag and gently shake it to mix the ingredients.
5. Store in the refrigerator.

Enjoy! Smacznego!

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Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts! Have you tried Ogórki Kiszone Polish Pickles in Brine before?