Polish Pickles in Brine {Ogórki Kiszone}

Continuing the quest of enjoying summer veggies, I’m posting a recipe for Polish pickles in brine: ogórki kiszone [pron: o-goor-kee kee-shoh-neh]. These are quite different from those you buy at the market here in the U.S. They don’t have any vinegar in them, they are very sour, sometimes spicy from the horseradish and garlic, and fragrant from dill.

This is a very simple recipe for a basic ogórek kiszony (kiszony means its pickled with salt only – no vinegar) and it can be adjusted to personal preference. You can add spicy peppers, more dill, more horseradish, more garlic, or just go with this simple composition.

Grandma always made jars upon jars of them, enough to last through the winter. During winter months we would make pickle soup out of them, eat on sandwiches or use for salads.

I chose to make 1 large (5 quart) jar of pickles. We eat them so much it, I’m saving myself extra work of putting them in smaller ones, just to be eaten in a week. If you want to use smaller ones and preserve for later use, go for it. All you really need to know is the water/salt ratio (1 quart water to 1 tbs of salt). Spices don’t change, each jar would get as much of them as you want.  Just make sure to follow the directions of the jar manufacturer for cleaning them, and when full preserve jars by placing them in a large pot of water and boiling jars for about 4 minutes. Take out and cool on the counter before storing.

Pickles made this way and eaten after just a few days are called małosolne [pron: ma-woh-sol-neh]. They have a lot of the freshness of a raw cucumber still, but are starting to pick up some of the flavors from spices of the brine. Oh, are they tasty!! I encourage you to try one after about 3 days of sitting on the counter.

After about a week, they should become more sour, very juicy and translucent and water briny. Don’t be alarmed. This is normal.

Polish pickles, polish sour pickles, easy recipe.

Polish Pickles in Brine {Ogórki Kiszone}

  • Prep Time: 20 min
  • Cook Time: 5


  • 4 lbs of cucumbers
  • Brine:
  • 2 quarts of water
  • 2 heaping tablespoons of salt
  • Spices:
  • 6 allspice whole
  • 10 peppercorns
  • 5 5-inch sticks of horseradish root
  • 6 (or more) twigs of dill
  • 6 garlic cloves, cut in half
  • 4 bay leaves
  • Additionally:
  • 5 quart picking jar with a lid


  1. Scold jar with boiling water. Wash cucumbers and set aside. Peel horseradish root and cut into long strips (about 1/2 in by 5 in). Wash dill and peel garlic.

  2. In a pot, boil 2 quarts of water and when hot add salt.

  3. Place a layer of dill on the bottom of the jar. Arrange the cucumbers to fit as many as you'd like. All all other ingredients and stick more dill, garlic and horseradish in between the cucumbers. Add more dill on top.

  4. Pour hot brine to cover the content. Place cover on to of the jar and leave at room temperature for about 7-10 days.

  5. They are ready to at this point. You can store the jar in the fridge.


Brine will start becoming cloudy after a few days, this is normal. They are pickled via fermentation process and will be sour, but not vinegary. These cucumbers also taste great after just 2-3 days. They are still fresh like a cucumber but a bit sour.

As mentioned before, the recipe for the brine is always the same = 1 heaping tbs of salt to 1 quart of water. You can adjust the amount of water as needed. I didn’t make a super huge batch, just 4 lbs of cucumbers, but if you’re working with a lot, it’s easy to gauge the amount of water/salt with this simple ratio. Be generous with spices, dill and garlic, they give out a lot of flavor.

Happy canning! Let me know how those turn out for you!



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