Pickles. Is there a more delightful treat? Well maybe but pickles have a history that's worth envying and notable mentions in Ancient Greek and Roman writings, the Bible and Shakespearean plays. Not too shabby for a humble cucumber. Julius Cesar fed his troops pickles for spiritual and physical strength and Queen Elizabeth I was a huge fan. Sixteenth century (what is today) New York City was home to the largest concentration of commercial picklers with cucumbers being grown all over Brooklyn.
There are many ways to make pickles but Polish pickles are unique for using a traditional process of natural fermentation. No vinegar here! So get ready to dust off your bragging rights by impressing your friends, family and even a culinary rival with your pickling prowess.
Polish Sour Pickles (Ogórki Kwaszone)
Glass Jar with well fitting lid
Stone or Ceramic Weight
Pickling Cucumbers (enough to fill size of your jar of choice)
2 Cups Water
1 Tbs Salt
(all following ingredients should equal 3/4 cups)
Dill Stems
Horseradish Root
Oak Leaf
Cherry or Black Currant
Diced Garlic
Mustard Seed
Sterilize glass jar and weight with boiling hot water. Wash cucumbers, place in strainer and pour hot water over them to sterilize. Do not cut off ends of pierce cucumbers. Boil 2 cups of water adding 1 tbs salt, set aside to cool to room temperature. Mix remaining ingredients and divide into 3 equal parts. Place first third on bottom of jar, second at the middle and the last on top of cucumbers. Do not pack cucumbers too tightly so they bruise or skin breaks. Pour cooled salt water mixture into jar covering cucumbers completely. Place weight to keep them fully submerged. Add salt water to top off jar if necessary.
Keep jar at room temperature (not exceeding 79°F) for 2-3 days. If possible move jar to a cooler place like a basement (do not refrigerate). If not possible keep jar at room temperature. Check weight often and remove any mold build up by rinsing it with hot water. Replace weight and add salt water mixture to top off jar every time weight is removed and replaced. After 5 days you are ready to enjoy your homemade Polish pickles.
Half Sours (Ogórki Małosolne)
Glass or stone deep bowl or jar
Heavy plate to weigh down cucumbers if using bowl or stone or ceramic weight in jar
Pickling Cucumbers (enough to fill bowl half way or jar in same manner as sour pickles)
4 1/4 Cups Water
1 Tbs Salt
Dill Stems
Horseradish Root
3-5 Whole Cloves Garlic
Sterilize container, plate or weight and cucumbers following above instructions. The amount of ingredients is a bit more slapdash for half sours. Estimate about a palm full for the dill and horseradish. Place cucumbers in bowl or jar, add ingredients and cover completely with cooled salt water mixture. No need to divide ingredients. If the 4 1/4 cups isn't enough make more and keep adding until cucumbers are covered. Place plate or weight to weigh down cucumbers and make sure they are fully submerged. For quicker souring cut ends of cucumbers. Let sit at room temperature (not exceeding 79°F) for 3-4 days and eat!
The main difference between sour and half sour pickles is that the former MUST be kept in a container with lid at all times whereas in the latter's case the cucumbers simply need to be submerged and an open container is fine.
Would love to hear how they turn out so please leave us a message here or on facebook and don't hesitate to email questions.
