Polish Dill Pickles (Ogórki Kiszone)
Ogórki kiszone are traditional Polish dill pickles, easily scalable to produce any desired quantity.
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Instructions
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Place mustard seeds, 1 clove garlic, and dill in a sterilized 1-quart jar.
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Tightly pack pickling cucumbers into the jar, positioning one horizontally to ensure submersion, then add the remaining garlic clove.
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Dissolve salt in bottled water and fill the jar with the brine to 1/4 inch from the top.
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Loosely cover the jar with a sterilized cap and store in a cool, dark place (55-60 F) for five to six weeks, using a tray to manage potential brine overflow.
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Once fermentation is complete, tighten the lid; after opening, refrigerate the pickles for up to six months.