Traditional Polish pickled cucumbers

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

Course condiments

Cuisine gluten free, lactose free, traditional Polish

Keyword cucumber, Polish recipe, preserves, traditional recipe

Prep Time 5

Total Time 5

Servings batch (depends on jar size)

Calories 111kcal

Ingredients

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

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.