Polish pickled cucumbers. You know, those crunchy, tangy, absolutely legendary little bites? If you grew up in a Polish household, there’s a good chance you’ve made these—or at least watched your grandma hustle up a batch in the kitchen. The thing is, every summer, I end up knee-deep in cucumbers, kinda clueless what to do until someone yells, “Make ogórki kiszone!” A problem as old as time. Homemade dill pickles that blow store-bought jars away. Want to really taste summer nostalgia? Let’s get into the real way to make a true jar.
Ingredients for pickles from cucumbers:
Okay, I’ll be real. Don’t overthink this. You only need a few things for classic Polish pickled cucumbers. Plus, you might already have most of ‘em stashed away. Here’s what always goes into my jar:
First, obviously, you need fresh cucumbers. Not the giant bloated salad types, I mean those cute, bumpy mini cukes. Get them from a farmer’s market if you can swing it. Then you grab a huge fistful of fresh dill—stem, fronds and all. Don’t skip the flowers if you can find any. There’s also garlic (more is more, if you ask me). A couple of sturdy bursts from horseradish root go a long way for crunch and zip. Toss in a few black peppercorns, a sprig of cherry or oak leaf, and finally some non-iodized salt. You honestly don’t want to use table salt for these. Makes ‘em weird.
About the water—I just use tap, but if yours is off-tasting or super-chlorinated, maybe spring water is better. (Just to play it safe.) The brine is what works the magic, so, really, use good salt and tasty water. That’s it.
Important TIPS for perfect pickles from cucumbers
People try to turn making pickles from cucumbers into rocket science. Trust me, it’s not. But these little hacks can save the day.
First, always sanitize your jars. Not “wipe it with a tshirt” clean—get ‘em really clean. Let cucumbers soak in cold water for a couple hours (especially if they’re just picked)—it freshens them up like a cold shower. Stack them tight inside the jar—no room for floppers. If you see bubbles or fuzz after a week, it’s probably bad news… just start over.
I’ve also learned, don’t cheap out on salt. The wrong kind or the wrong amount can cause soggy sadness. I go with exactly one tablespoon per liter. (If you didn’t know, too little salt means mushy disaster, too much tastes like you licked the ocean.) Sometimes, the waiting is the hardest. Two weeks? Phew. But trust the process.
Pickles from cucumbers
Right. So you’re here for the how-to, not just my rambling memories. Here’s what I do, step by step. Wash your cucumbers—vigorously. Line the bottom of a tall glass jar with fresh dill and a few pieces of horseradish. Layer those cukes in, jammed as tightly as possible. Wedge in more dill and garlic here and there. Scatter your peppercorns and any other add-ins you like (I’ve even tossed in a grape leaf for fun).
Mix your salt into water until it’s totally, totally dissolved. Pour this brine over the cucumbers, till everything’s swimming. Pop a clean plate or something similar on top of the cukes to keep them under the brine. Cover the jar with a clean cloth (don’t seal it with a lid yet!). Let it sit at cool room temp for at least 4-ish days. You’ll start catching that delicious fermented tang in the aroma. After a week (if you can wait!), move the jar to the fridge. Eat one—heck, eat three. Best snack ever.
Last summer I tried making Polish pickled cucumbers for the first time after reading a recipe online. They were crispier than any store brands I’ve ever tasted! Now my kids ask for them on every sandwich. Thanks for sharing all the tips—it made a big difference.
— actual reader, Magda from Chicago
Reader Interactions
So, when my cousin visits from Kraków, he always critiques my pickles from cucumbers… says his are “more traditional.” Yet every time, he ends up eating half the jar in one night! Honestly, I love seeing how different folks add their tweaks. Some add chilis, others swear by more garlic. It’s fun hearing stories—like my neighbor swears by tossing in a tiny rye bread crust (for reasons she refuses to reveal). If you make ‘em, tag me! Or, totally DM me your wild family secrets about fermenting. The pickling wars are never-ending, but that’s the fun.
Recipe Ratings without Comment
People are wild about rating recipes, but forget to leave comments—why is that? Still, here’s a quick breakdown from some trusted folks I actually know (not just randoms on the internet):
- “Best batch yet, would pickle again next summer.”
- “Maybe too garlicky for breakfast… but no regrets.”
- “These beat grandma’s—don’t tell her.”
- “Made a mess but so worth it. Legit five-star restaurant flavor!”
Common Questions
Q: Why do my pickles from cucumbers go soft?
A: Usually it’s not enough salt, or maybe the cukes weren’t fresh. Try firmer, smaller cucumbers next round.
Q: How long should I ferment them?
A: At room temp, taste them at day 4. Some folks do 5-7 days. After that, store them cold for max crunch.
Q: Can I use table salt?
A: Eh, technically, but it’s not recommended. Stick with pure, non-iodized salt for the best brine.
Q: How do I keep the cucumbers from floating up?
A: Put a small plate, clean rock, or even a plastic zip-bag filled with water on top to keep them under the brine.
Q: Are they super sour?
A: Depends how long you let them ferment—taste to your liking, and stop once they’re just right for you.
Ready for a Jar of Tangy Goodness?
So, to wrap it all up, if you’ve ever wondered how to get those perfectly tangy, crunchy Polish pickled cucumbers, this is your sign to just try making some yourself. It’s so much easier than people think. Really, just fresh cucumbers, salt, water, a bit of time—done. For even more authentic ideas, check out Ogórki Kiszone (Polish Pickles) over at Polish Housewife, or get inspired by these quirky recipes for Polish pickled cucumbers from SaltedPasta. And if you wanna dive into a whole debate on why Polish pickles (Ogórki) are the best, there’s no shortage of opinions online. Basically? Go make a jar, and see what all the fuss is about!
