Cuisine gluten free, lactose free, traditional Polish
Servings 1batch (depends on jar size)
Calories 111kcal
Ingredients
0.5kgcucumbers*see photo
1literwater
1generous tbsp saltregular mineral salt, you can't use sea salt
2garlic cloves
1tspdill seedsor 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.
Notes
2 days waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 1portionCalories: 111kcal
Keyword cucumber, Polish recipe, preserves, traditional recipe