This is a classic of Polish seasonal cuisine:) Fresh and healthy Polish half sour 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. 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 half sour 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 radishes, cauliflowers or even fruits.
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!
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22 thoughts on “Polish Half Sour Cucumbers”
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Do you leave the cucumbers-brine solution on the counter to ferment? I am assuming so but want to confirm.
Yes, for fermentation keep cucumbers on the counter. Once it’s ready and you want to stop fermentation – place the jar in the fridge.
I Can’t Answer THAT question BUT my Mama Would Make 2 Types of Brined Cucumbers – BUT after Top& Tailing Cucumbers she ALWAYS STABBED Cucumbers through the Centre So That They WOULD NOT ‘BLOAT’ – Does Anyone Else Do this?? thank You Barbra MICHNOWSKI from Sydney Australia
Yes! this is important or cucumber not in the water may go bad.
Confused. You say to trim the ends of the cucumbers but yet in the pictures the cukes are not trimmed. Do I trim or not?
You don’t have to trim, but if you do – the process of fermenting would be a little bit quicker.
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Can I make these with only the green parts of dill? I don’t have any dill flowers or stems.
Sure, it will be fine!
Can I use any type of cucumber?
HI, yes, but the best are these you can see in the pictures.
How long will these keep on the refrigerator?
About a week.
These pickles can only be kept a week and won’t be good after that?
they would be good, but fully fermented, for example very good for dill pickle soup. or if you keep them in the fridge, they will be less fermented.
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W hat size of jar do you use n
I use 3 liter jar.