Polish 2-day Dill Pickles {Ogórki Małosolne}

Anna

6 years ago

66 / 100

Polish 2-day Dill Pickles {Ogórki Małosolne}

This may be the easiest and the most delicious Polish dill pickle you will ever make. Ogórki małosolne [o-goo-rkee mah-wo-sol-neh] are making their way into our spring menus as soon as they are available, which is late spring in Poland. Małosolne literally means low salt, but what it really means is that they will hang out in salty brine for just 48 hours before they can be enjoyed. At this point, they are very crunchy and fresh and just tiny bit salty. Each day they will change flavor a bit, from tasting very horseradish-y to more garlic-y, and become more and more “pickled” as time goes. Test them daily to see the difference in flavor. It will change daily.

They can stay in this flavorful bath for as long as they want, or for as long as they will last before you eat them.

You will need a few essential ingredients to make this happen. Salt, dill, garlic and horseradish root are crucial, green onion, horseradish leaves and cherry/grape leaves are helpful but I understand how hard it may be to find them, so do what you can.

Depicted pickles have been “bathing” for about a week.

Polish 2-day Dill Pickles {Ogórki Małosolne}

Prep Time: 10 min
Cook Time: Fermenting time: 2-3 days

Ingredients

3.7 lbs / 1700 g pickling cucumbers
2-3 (about pencil size) sticks of fresh horseradish root
1 bunch of dill (if you can find, best for pickling are those with flowers and seeds)
8-10 garlic cloves
1-2 green onion or a sliver of leek - white and green parts
2-3 horseradish leaves, if you have
3-4 grape, cherry tree, currant, or oak leaves
2 qts / 2 l of water*
2 tbs / 40 g of sea or rock salt (non-iodized)
A 4 quart pickling crock or a glass jar

Instructions

Wash cucumbers. Peel horseradish root and wash the rest of the ingredients.
Sanitize your crock/jar with boiling water and place all ingredients (minus the salt and water) in the crock. Be very diligent with sanitizing.
Bring water to boil and add salt, stir until dissolved. Pour hot water over cucumber to fill the crock all the way. Cover with a small ceramic plate so everything is submerged.
Leave on the counter to pickle. Start tasting after 24 hours of pickling, then test them regularly to see the difference. They will change flavor daily and can be kept on the counter until all gone.
After a few days, they will change color from fresh green to a bit more subtle green. They are meant to be consumed after just 2–3 days of fermenting, but further fermentation is also fine.
If you see a white, cloudy residue on the bottom or on the cucumbers, don't be alarmed. It is lactic acid, a normal byproduct of fermentation. Just make sure all pickles are submerged in brine.

Notes

*General ratio for pickling cucumbers in brine is 1 to 1 (1 tablespoon of salt to 1 quart
/ 1 liter of water). You may adjust the recipe for larger containers using this simple rule.

Notice the recipe does not call for vinegar. This little detail makes Polish pickles unique and one of a kind. This kind of pickle will do great in a traditional Polish pickle soup, but let them pickle for at least a week before using them for the soup.

Happy cooking and smacznego!

Anna

* general ratio for pickling cucumbers in brine is 1 to 1 (1 tablespoon of salt to 1 quart / 4 cups of water). You may adjust the recipe for larger containers using this simple rule.