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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
Lightly fermented Polish cucumbers are a crunchy snack made with dill, garlic, horseradish and brine. Choose small, fresh cucumbers and a container that keeps them covered with liquid throughout. A lightly fermented flavor may develop after about a day, but the speed depends on the temperature and size of the cucumbers. Once they taste as you like, refrigerate them, still submerged in the brine.
Ingredients
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.
AI-generated 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 out of direct sunlight at about 20–22°C. The cucumbers must remain submerged in brine at all times. Taste after about 24 hours; larger cucumbers or a cooler location may need longer to become lightly fermented. Once they have reached the level of fermentation you like, move the container to the refrigerator.
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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