Ogórki Małosolne (Polish Half-Sour Pickles) with Dill and Horseradish
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Source: https://recipheon.com/en/recipes/snacks/ogorki-malosolne-polish-half-sour-pickles-with-dill-and-horseradish
About this recipe
Ogórki małosolne take only a few minutes to prepare, and after one day they become crisp, lightly salted pickles suited to a meal or a shared table. This simple Polish recipe combines small pickling cucumbers with dill, garlic, horseradish, and a salt brine for a pronounced yet fresh flavor. Choose small, firm cucumbers and a jar or stoneware crock in which the vegetables can remain completely covered with liquid. The pickles are already flavorful after 24 hours and develop even more aroma by days 2–3.
Ingredients
Servings: 6
Cucumbers and Aromatics
1 kg small pickling cucumbers
1 large bunch dill (about 40 g)
4 cloves garlic
2 horseradish leaves or 1 tablespoon grated horseradish
2 cherry leaves or 2 currant leaves (optional)
1 teaspoon mustard seeds (optional)
Brine
1 L boiled water, cooled
1 heaping tablespoon non-iodized rock salt (about 25 g)
Steps
Thoroughly wash the jar or stoneware crock and its lid. Rinse and dry the cucumbers, and divide the dill into large sprigs.
Place some of the dill, 2 garlic cloves lightly crushed with a knife, and the horseradish in the bottom of the container, along with the cherry leaves if using. If using mustard seeds, add them now.
Pack the cucumbers upright and snugly in the container, alternating them with the remaining dill and garlic. Leave as little empty space as possible between the cucumbers.
Stir the water and salt until the salt dissolves completely. Pour the brine over the cucumbers so they are fully submerged, and place a small weight or clean saucer on top.
Cover the container loosely or with cheesecloth and leave it at room temperature for 24 hours. The cucumbers should remain submerged in the brine throughout. They will be lightly fermented after this time; for a stronger flavor, leave them for another 1–2 days.
Once the cucumbers reach the desired flavor, store them in the refrigerator, still submerged in the brine. If mold or a distinctly unpleasant odor appears, discard the entire contents. Serve chilled, either whole or cut into thick slices.
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