Snacks
Small-Salt Cucumbers (Ogórki małosolne)
Small-salt cucumbers are a simple, seasonal recipe that tastes best in summer, when the cucumbers are fresh, small, and crisp. All you need are a few basic ingredients: cucumbers, garlic, dill, horseradish, salt, and water. After two days they start to develop flavor, and the longer they stand, the more pickled they become. This is an ideal side for lunch, sandwiches, a barbecue, or simply for snacking straight from the jar. Best prepared in a large jar, pot, or stoneware dish
Method
1
INTRO
2
Small-salt cucumbers are a simple, seasonal recipe that tastes best in summer, when the cucumbers are fresh, small, and crisp. All you need are a few basic ingredients: cucumbers, garlic, dill, horseradish, salt, and water. After two days they start to develop flavor, and the longer they stand, the more pickled they become.
3
This is an ideal side for lunch, sandwiches, a barbecue, or simply for snacking straight from the jar. Best prepared in a large jar, pot, or stoneware dish
4
Wash the cucumbers thoroughly and trim the ends, if you want them to pickle faster.
5
Peel the garlic, and cut the horseradish root into smaller pieces.
6
Place dill, garlic, horseradish into a large jar, pot, or stoneware dish.
7
Add the cucumbers, arranging them fairly tightly.
8
Dissolve the salt in the water and pour over the cucumbers so that they are completely covered.
9
Cover the dish with a plate or lid, but don’t seal it tightly.
10
Let the cucumbers sit at room temperature for at least 2 days.
11
After 2 days the cucumbers will be lightly small-salt. If you like a stronger flavor, leave them for another day.
Tips
💡 Best to use small, fresh open-ground cucumbers, because they turn out the most crisp.
💡 A glass in this recipe is 250 ml.
Warnings
⚠️ The cucumbers must be covered with brine; otherwise they may start to spoil.