Ingredients
Fresh pickling cucumbers, about 2.5 kg
Water, about 3 liters, enough to fully cover
Non-iodized salt, 2 to 2.2 percent brine, about 20–22 g salt per liter
Fresh dill with stems and heads
Garlic, 6–10 cloves, lightly crushed
Horseradish root, optional but traditional
Bay leaves, 2–3
Black peppercorns or allspice, optional
Oak or sour cherry leaves, optional for crispness
Method
Wash cucumbers well and trim just the blossom ends.
Place dill, garlic, spices, and leaves on the bottom of a clean jar.
Pack cucumbers tightly, upright if possible.
Add remaining dill and spices on top.
Dissolve salt completely in cold water and pour over until everything is submerged.
Keep all solids under the brine.
Fermentation
Cover loosely so gas can escape.
Leave at room temperature, about 18–22 C.
Timing
2–3 days: lightly fermented, małosolne
5–7 days: classic ogórki kiszone
Once ready, move to the refrigerator to slow fermentation.
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