Time to Cook….Pickled Cucumbers (Ogorki Kiszone)

The other day it was time for another Polish cooking lesson and this time I learned to make Pickled Cucumbers or Ogorki Kiszone one as they say in Polish.  We are a family who likes their pickles!  My littlest one tries to steal them from everyone’s hamburger when we go out to eat.

Pickled cucumbers I think are the Polish national side dish.  They are served with almost every meal we eat.  So everywhere you turn here lately you will see women buying kilo’s upon kilo’s of small cucumbers to take home and can.   So when my dear friend asked me if I wanted to learn how to make the Polish version of Pickled Cucumbers I was all for it!

No more talking on to canning!

This recipe made about 6 (1) liter jars. This all depends on the size of your cucumbers.

If you do not have a garden like me, you go to your nearest market and pick your ingredients from the local farmers.

If you do not have a garden like me, you go to your nearest market and pick your ingredients from the local farmers.

2 kgs of small cucumbers, 2 bunches of garlic, 1 small horseradish and 1 big bunch of dill.

2 kgs of small cucumbers, 2 bunches of garlic, 1 small horseradish and 1 big bunch of dill.

Wash the cucumbers.  Make sure you do not cut or pierce the skin.  This is make sure the skin stays crisp and the inside stays soft.

Wash the cucumbers. Make sure you do not cut or pierce the skin. This is make sure the skin stays crisp and the inside stays soft.

Peel the skin off the horseradish and cut into match sized sticks.

Peel the skin off the horseradish and cut into match sized sticks.

Peel garlic and then cut into small pieces(about 4 per clove).

Peel garlic and then cut into small pieces(about 4 per clove).

This is what you will need per 1 liter jar.

This is what you will need per 1 liter jar.

Stuff all 3 into the jar like this.

Stuff all 3 into the jar like this.

Start stuffing cucumbers into the jar.  They will fit better when you stand them up.

Start stuffing cucumbers into the jar. They will fit better when you stand them up.

If you have room on top you may lay 1 or 2 small ones on top.

If you have room on top you may lay 1 or 2 small ones on top.

This was our assembly line when we were canning.

This was our assembly line when we were canning.

Boil 1.5 liters of water and then add 2 tsp of salt. Stir until dissolved.  Pour into jar until just under the rim of the jar and cucumbers are completely covered. Repeat water until all the jars are filled.  Seal the lid tightly , making sure the rim is dry to have proper suction.

Boil 1.5 liters of water and then add 2 tsp of salt. Stir until dissolved. Pour into jar until just under the rim of the jar and cucumbers are completely covered. Repeat water until all the jars are filled. Seal the lid tightly , making sure the rim is dry to have proper suction.

And you are done!!!  Now the hard part, you need to wait about 4 days.

And you are done!!! Now the hard part, you need to wait about 4 days.

After about a day your jars will look like this.  This is GOOD!  You want cloudy water.    If you see a foam on top then the jar did not seal properly and unfortunately the jar is not good to eat.

After about a day your jars will look like this. This is GOOD! You want cloudy water. If you see a foam on top then the jar did not seal properly and unfortunately the jar is not good to eat.

Now that you have waited 4 days, open a jar and hopefully you will smiles like this when they bit into those cucumbers!

Now that you have waited 4 days, open a jar and hopefully you will have smiles like this when they bit into those cucumbers!

Your finish cucumber will look like this!

Your finish cucumber will look like this!

Are you a dill pickle or sweet pickle type of person?

Me, I LOVE a good sweet pickle!

love kelley
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15 Responses to Time to Cook….Pickled Cucumbers (Ogorki Kiszone)

  1. Joanna says:

    You don’t even have to jar them if you plan to it them right away. My Mum would always just put the cucumbers in a big pot, fill with water and all the other stuff, cover with a plate, and weigh down with something heavy. The ‘half-way done’ pickles (called ‘malosolne’ in Polish) are really quite good too. They’re kind of pickled on the outside and still almost raw inside. And you don’t have to wait 4 days ;)

    • I have seen them before in the big jars but I just assumed they were done the jar way and dumped in there. I will have to trying making some like that!

      • Joanna says:

        In my house they were rarely even in a jar (my grandma would do jars so they’d last for the winter) but my Mum and I liked them crunchy not soft. She would just use any cooking pot. You just have to sit the pot somewhere warm in the kitchen, not by the window. And as far as I remember, a little foam was always ok. But sometimes something would go wrong, and they would smell funny and needed to be tossed.

  2. Camille says:

    My husband is a pickle snob so I make “old” pickles. They take weeks to pickle but they are pretty tasty!
    Camille recently posted..An Introduction to Etymology: King Alfred’s EnglishMy Profile

  3. Alexandra Roach says:

    I love pickles especially fried!

  4. amy v says:

    I really like pickles-dill or sweet!! i’m going to try these0-thx for sharing the recipe.

  5. similar to how I do pickles but I imagine these are a bit spicer with the horseradish and garlic? My husband is polish but don’t think he ever had them.
    Melanie Schemanski recently posted..Kelly’s Kits Review & Giveaway!!My Profile

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  7. On a variation my mother-in-law slices the cucumbers and adds cumin to the pickling liquid so when they come out they taste mildly like curry. Very tasty.

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