Polish 2-day Dill Pickles {Ogórki Małosolne}

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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.

Polish 2-day Dill Pickles {Ogórki Małosolne}

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

Polish pickles; polish dill pickles; polish 2 day pickles

Polish 2-day Dill Pickles {Ogórki Małosolne}

  • Prep Time: 10 min

Ingredients

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

Instructions

  1. Wash cucumbers. Peel horseradish root and wash the rest of the ingredients.

  2. Sanitize your crock/jar with boiling water and place all ingredients (minus the salt and water) in the crock. Be very diligent with sanitizing.

  3. 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.

  4. Leave on the counter to pickle. Start tasting after 24 hours of pickling. They will change flavor daily and can be kept on the counter until gone.

Notes

Test them daily to see the difference in flavor. It will change daily.

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.


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18 Comments

  1. Proofreading:
    Surely not 1 Tbsp salt to 1 Cup Water!? As your rule of thumb you must mean 1 Tbsp Pickling Salt to 1 Quart water.

  2. We enjoyed them last summer when we visited family in Poland. We made them and now they are a couple of weeks old. How long will they keep in the fridge?

    1. For ever or until you eat them. You can remove the “green stuff” and just keep them in the brine. Use brine to make pickle soup or just drink it 😊

  3. Question: should I add a fermentation lid to my pickle jar after putting all of the ingredients together?

  4. I’m thinking about making this since I’m having a good crop of cukes, I’ve already made the salad with sour cream, yummy yummy. My question is, I have a pottery crock, 4-1/2” high, is this too small for pickles?

  5. Thanks Anna, I have cucumbers but I don’t know if they are pickling cucumbers, I looked on the tag, and it doesn’t say, so I’m assuming they can’t be used?

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