Traditional Polish Pickles

Discover the art of crafting *Traditional Polish Pickles*, a beloved old-world recipe bursting with bold, tangy flavor and vibrant crunch. This classic fermented delight combines fresh cucumbers with aromatic garlic, dill, bay leaves, peppercorns, and mustard seeds, all elevated by the optional kick of horseradish root. The cucumbers are submerged in a homemade brine made from kosher salt and filtered water, then naturally fermented over several days for an authentic taste of Polish cuisine. Perfect as a zesty snack, sandwich topping, or side dish, these homemade pickles are a celebration of simplicity and tradition. With just 20 minutes of prep, you can bring these probiotic-packed, preservative-free pickles to life in your own kitchen. Keywords: homemade pickles, fermented cucumbers, Polish pickle recipe, probiotic foods, traditional fermentation.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 10

Ingredients

• 4 pounds Fresh cucumbers (small to medium-sized)
• 8 cups Water
• 0.5 cups Kosher salt
• 8 whole Garlic cloves, peeled
• 2 bunches Fresh dill weed or dill flowers
• 4 whole Bay leaves
• 1 tablespoon Black peppercorns
• 2 tablespoons Mustard seeds
• 1 piece Horseradish root, peeled and sliced (optional)
• 4 cups Filtered water

Directions

Step 1

Start by cleaning the cucumbers thoroughly under running water to remove any dirt.

Step 2

Prepare the pickling brine: in a large pot, combine 8 cups of water with 0.5 cups of kosher salt. Stir until the salt is completely dissolved.

Step 3

In large, sterilized glass jars (approximately 1-liter each), place a few sprigs of dill at the bottom.

Step 4

Add 2 garlic cloves, 1 bay leaf, 1 teaspoon of black peppercorns, and 0.5 tablespoon of mustard seeds to each jar.

Step 5

If using, place a few slices of horseradish root into each jar for added flavor and heat.

Step 6

Pack the cucumbers tightly into the jars vertically, ensuring they fill the jar with minimal empty spaces.

Step 7

Top the cucumbers with remaining dill sprigs.

Step 8

Pour the salt brine into the jars, ensuring all cucumbers are fully submerged. Leave about 1 inch of headspace at the top of the jars.

Step 9

Seal the jars with lids loosely. This allows gases formed during fermentation to escape.

Step 10

Place the jars in a cool, dark place to ferment. This usually takes about 5 to 7 days.

Step 11

Check the jars daily to ensure the cucumbers remain submerged and there is no mold on the surface.

Step 12

After fermentation, tighten the lids and store the pickles in the refrigerator. They can be enjoyed right away or left to improve in flavor over time.

Nutrition Facts

Serving size	5376.2 grams (5376.2g)

Amount per serving	% Daily Value*
Calories	633

Total Fat 14.60g	19%
Saturated Fat 1.60g	8%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 54157mg	2355%
Total Carbohydrate 114.80g	42%
Dietary Fiber 24.60g	88%
Total Sugars 32.70g
Protein 35.10g	70%

Vitamin D 0IU	0%
Calcium 1553mg	119%
Iron 41mg	227%
Potassium 6656mg	142%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.0%

Protein: 19.2%

Carbs: 62.8%