Brined dill pickles (ogórki kiszone)
Polish pickles have become as mainstream as kielbasa. You can find them at deli counters and on store shelves. Of course they won’t taste the same as home made. Besides being able to ad a desired amount of spices such as dill, garlic or horseradish, you can keep them in the brine for a desired length of time and make your pickles half sour, sour or extra sour depending on your taste.
- 4 lbs of cucumbers
- 3 stalks of pickling dill
- 4 1” slivers of horseradish root
- Half of a horseradish root
- 5 buds of garlic
- 3 cherry tree leaves
- 6 cups non chlorinated water
- 3 tablespoons salt
Wash about 4 lbs of 3 - 4 inch pickling cucumbers and allow to drip dry.
Place cucumbers on the bottom of a well-scrubbed, pre-scalded earthenware crock or gallon glass jar. Cover with 3 stalks of mature pickling dill, 3 to 4 1” long slivers of horseradish root, half a horseradish leaf (optional), 5 buds of garlic and 2-3 cherry-tree leaves (optional).
In pot combine 6 c water (non-chlorinated well water is best) with 3 T Kosher salt. Bring to boil and remove from heat.
When it cools a bit, pour the warm brine over the cucumbers to cover.
Place a scalded, inverted dinner plate or other dish over the cucumbers to keep them submerged and weight it down with a qt jar full of water.
Keep on kitchen counter for 3 days, then move to cooler place. Pickles will be ready in 10 days.
When pickles are used up, strain the remaining brine and store in fridge tightly sealed. Use it to add tang to roasts, soups, stews and gravies.
Great as a snack on their own or can be served as side with meats and other dishes.