Ogórki Małosolne
Poland's beloved summer half-sour cucumbers: naturally fermented for just 2 to 3 days in mineral brine with dill, garlic, horseradish, and oak leaves for an irresistible light crunch.
Ingredients
- • 1kg fresh Polish pickling cucumbers (gruntowe)
- • 1 litre boiled spring water, cooled to lukewarm
- • 1 heaped tbsp non-iodised pickling salt (rock salt)
- • 1 large bunch fresh dill with flowering heads
- • 1 whole head garlic, cloves separated and unpeeled
- • 1 chunk fresh horseradish root (5cm), peeled and sliced
- • 2 fresh oak, blackcurrant, or cherry leaves (for tannins and crispness)
Preparation Steps
Soak the fresh cucumbers in very cold water for 1 hour to ensure maximum crispness, then rinse thoroughly and pat dry.
In a traditional stoneware fermentation crock or large glass jar, layer half the dill, crushed garlic cloves, horseradish slices, and oak leaves on the bottom. Pack the cucumbers vertically and snugly, tucking remaining dill and garlic on top.
Dissolve the rock salt completely in the lukewarm water to create the fermentation brine. Pour the brine over the cucumbers so every cucumber is completely submerged beneath the liquid.
Cover the jar with a small plate or cloth and let ferment at room temperature for 2 to 3 days. Once they turn bright olive green with a delightfully crisp, lightly sour flavour, transfer to the fridge to halt fermentation.