Why We Love Those Homemade Dill Pickles?
I absolutely love making homemade pickles, especially the traditional Polish Ogórki Kiszone. There’s something magical about turning fresh, crisp cucumbers into tangy, flavorful pickles using just a few simple ingredients. My family loves having a jar on hand for every occasion. We usually make pickles for the full year, with our cucumbers from the garden. It’s a tradition we look forward to every year.
Using cucumbers from our garden or the local market makes the pickles even more special. It’s like capturing the taste of summer in a jar. And honestly, homemade pickles taste so much better than store-bought ones. They’re crunchy, fresh, and you can adjust the flavors to your liking. It’s not just food; it’s a joyful experience that connects us to generations in the past.
We also love adding pickles to our everyday meal. They are a great side dish to meats or vegetarian dishes. You can also make this Polish Pickle Soup (Zupa Ogórkowa) with them!
Expert Tips for Perfect Homemade Pickles
- Choose the Right Cucumbers: Small, firm pickling cucumbers are the best. They absorb flavors well and maintain their crunch. They are known for their bumpy skin, and a small size.
- Freshness Matters: Use cucumbers within a day or two of picking for the crunchiest pickles. Otherwise your pickles might be soft and mushy.
- Non-Iodized Salt Is a Must: It’s crucial for fermentation. Iodized salt can prevent the pickles from fermenting properly. You will find it in a supermarket or in a Polish store.
- Keep Them Submerged: Ensure all cucumbers are fully covered by the brine to avoid mold and ensure even pickling. Traditionally people making Ogórki Kiszone used a very large jar, putting a plate on top, and securing it with a rock, but we find, that adding enough brine is easier :).
- Temperature Is Key: Start the fermentation at room temperature for about 12 hours, then move to a cooler place, like a kitchen cabinet to slow down the process and develop flavors. Remember- do not put it in the fridge, unless they are ready to eat.
- Patience Pays Off: While they start to pickle after a few days, the flavors deepen over time. Waiting a bit longer can make a big difference. We usually like to wait at least 20 days, before we serve them.
How to Store Homemade Pickles?
- Seal Tightly: Once the jars are filled and the pickles are covered in brine. Clean and try the lids and the rims of the jar and make sure the lids are on tight to keep out air.
- Pasteurize the jars with pickles: This is the most crucial step if we want to keep them for long periods of time. In order to do this we need to cover the pickles with very hot brine and seal them right after. This way the hot water will seal all of the jars shut. But in order for this to happen we need to cover the hot jars with a blanket or a thick towel, and leave them like this for 12 hours without touching.
- Cool, Dark Place: After the initial fermentation at room temperature, store the jars in a cool, dark place like a cellar or the fridge. This slows down fermentation and preserves the pickles longer.
- Enjoy Within a Year: While homemade pickles can last a long time, they’re best enjoyed within a year of making them. But honestly, I’ve had pickles that were 5 years old and they tasted delicious. Anyways – usually they are gone long before then because they’re so good!
Ogórki Kiszone – Polish Pickles
- Total Time: 10 minutes
- Yield: 5 Jars 1x
Description
These classic Polish Dill Pickles, also known as Polish Ogórki Kiszone, are a delicious and healthy addition to a main dish, or simply can be served as a snack.
Ingredients
- 4 pounds Small pickling cucumbers
- 5–7 cloves Garlic cloves (peeled)
- bunch Fresh dill
- 5 inch piece Fresh horseradish root (divided into equal pieces)
- 2 tablespoons Non-iodized canning salt
- 4 cups Boiling water
Instructions
- Prepare the Jars: Ensure your glass jars are clean and dry. For this quantity, you’ll need about 4-5 one-liter (quart) jars.
- Prepare the cucumbers: Wash the cucumbers thoroughly and trim off the blossom end. Pack them vertically and tightly into the jars.
- Place Cucumbers Into Jars: To each jar, add 1-2 cloves of garlic, a few slices of horseradish, a generous sprig of dill.
- Make the Brine: In a large pot, bring water to a boil. Dissolve the canning salt in the boiling water to create a brine. Allow it to cool slightly for safety.
- Fill the Jars: Carefully pour the hot brine over the cucumbers in the jars, ensuring they are completely submerged. Leave about a half-inch of headspace at the top of each jar.
- Seal and Store: Wipe the jar rims and threads clean before sealing tightly with lids. Cover the jars with a blanket or towel and let them sit at room temperature for about 12 hours for the initial fermentation process to begin.
- Fermentation: After 12 hours, move the jars to a cool, dark place like a cellar or a fridge. The cucumbers will continue to ferment and can be ready in as little as a few days to a week, depending on taste preferences and storage conditions. But we find them the best after about 20 days.
Notes
- Use the freshest cucumbers you can find for the best crunch and flavor. We like to use our own cucumbers from the garden, and making pickles with them for the full year.
- Non-iodized salt is crucial as iodine can inhibit fermentation.
- While the cucumbers start to pickle after a few days, they will continue to ferment and develop flavor over time. Taste them periodically to find your preferred level of sourness.
- Prep Time: 10 minutes
- Category: Side Dish
- Cuisine: Polish
Nutrition
- Calories: 336
Nutrition Information
Per 1 Serving:
Calories: 336, Carbs: 77g, Fat: 1.51g, Protein: 2.33
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
FAQ
Are Polish pickles good?
Yes, Polish pickles are delicious! They are known for their crisp texture and flavorful balance of tanginess and spice, making them a beloved staple in Polish cuisine and beyond.
Why are pickles so popular in Poland?
Pickles are popular in Poland due to their historical significance in preserving vegetables for the winter months. They have become a cultural favorite, appreciated for their delicious taste and health benefits.
Do Polish people drink pickle juice?
Yes, drinking pickle juice is a tradition in Poland. It’s valued for its health benefits, including hydration and electrolyte replenishment. It’s also commonly used as a natural remedy for hangovers.
I used to make unprocessed pickles. But that method is no longer a recommend way of making pickles that will be stored unrefrigerated for any period of time.
No vinegar used in this recipe?
That’s right—traditional ogórki kiszone are naturally fermented, so no vinegar is needed! The salt and time do all the magic. It gives them that real old-fashioned sour taste!
My uncle used to make them in a pickling crock and OMG I remember snitching them 😋😁
Hahaha! That’s so nice!!!
Very interesting information!Perfect just what I
was searching for!
What does adding horseradish to the pickles add to the pickles?
Great question! Horseradish adds a bit of sharpness and helps keep the pickles extra crisp. It gives them a nice little flavor kick too!
Is it ok to spear the cucumbers so they fit in the jar better?
Yes, absolutely! 😊 You can cut or spear the cucumbers if needed to fit them in the jar. Just keep in mind that smaller pieces may ferment a little faster and can become slightly softer than whole cucumbers. They’ll still be delicious, though!
Many people make pickle spears this way, especially when using larger cucumbers. 💚🥒