Ogórki Konserwowe
Crisp, crunchy Polish pickled cucumbers infused with yellow mustard seeds, allspice, garlic cloves, fresh dill crowns, and horseradish in a sweet-tart cider vinegar brine.
Ingredients
- • 1kg small pickling cucumbers (gruntowe), scrubbed and chilled
- • 500ml water
- • 150ml spirit vinegar (10%) or white wine vinegar
- • 3 tbsp sugar
- • 1.5 tbsp pickling salt
- • 4 dill flower umbrellas or sprigs
- • 4 cloves garlic, peeled and halved
- • 2 tbsp yellow mustard seeds
- • 8 allspice berries (ziele angielskie) and 2 bay leaves
- • 4 small pieces fresh horseradish root
Preparation Steps
Soak the cucumbers in a bowl of ice-cold water for 1 hour; this guarantees maximum crunchiness in the pickled jars. Trim a tiny sliver off both ends.
In clean sterilised glass jars, divide the dill umbrellas, garlic cloves, horseradish pieces, mustard seeds, allspice, and bay leaves. Pack the cucumbers tightly upright into the jars.
In a saucepan, bring the water, vinegar, sugar, and salt to a rolling boil, stirring until the salt and sugar are completely dissolved.
Pour the boiling brine over the packed cucumbers, covering them completely while leaving 1cm of headspace. Seal tightly with lids and pasteurise in a water bath at 85°C for 10 minutes, allowing to cool completely.