Traditional Polish pickled cucumbers

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These traditional Polish pickled cucumbers in brine are a short term fermented side dish that normally is prepered during summer period. Full of bold flavors and fragrant.

Polish cucumbers pickled in brine

Polish cucumbers pickled in brine – traditional Polish preserve recipe
5 from 1 vote
Prep Time 5 minutes
Total Time 5 minutes
Course condiments
Cuisine gluten free, lactose free, traditional Polish
Servings 1 batch (depends on jar size)
Calories 111 kcal


  • 0.5 kg cucumbers* see photo
  • 1 liter water
  • 1 generous tbsp salt regular mineral salt, you can’t use sea salt
  • 2 garlic cloves
  • 1 tsp dill seeds or better 1 flower and some pieces of stem


Instructions: Traditional Polish pickled cucumbers

  • * For this recipe you need to look for cucumbers with protrusions over the skin, not the smooth ones.
  • Sterilize glass jars with boiling water. Rinse all cucumbers. For each jar you are going to use put 2 cloves of garlic and a teaspoon of dill seeds or even better a dill flower and some stems. Fill the jar with cucumbers as tightly as possible. Bring a liter of water to a boil and add a spoonful of salt (do not use sea salt! but mineral salt). Cool down the water and then use it to cover your cucumbers completely. In case the cucumbers come to the surface you have to weigh them with a cup or a plate to make them be completely immersed in brine. Do not close tightly the lid, they need air. After 2 days the cucumbers are ready. To be eaten within 3 to 4 days.


2 days waiting time.
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 1portionCalories: 111kcal
Keyword cucumber, Polish recipe, preserves, traditional recipe
Tried this recipe?Let us know how it was!

lot of love. B.

p.s. If you like interestinf traditional recipes full of bold flavours you should also check my Italian red hot chilli peppers spread.

Bottone per il sito foodohfood seguimi su pinterest
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