Ladies and gentlemen, I’ll keep this short. Here’s a recipe for lightly fermented cucumbers, the finest preserved vegetables of all. Simple and Polish. Though I must admit they make them just as well in Siberia. Lightly fermented cucumbers for the win.
The recipe below is my dad’s. In Poland, he’s definitely the master of these pickles. So I’ll spare you the long write-up and just give them my warmest recommendation.
At a glance:
Preparation time: 20 minutes
Makes about 15 servings
Calories: pickles downhill, claws first, what a thrill. No calories spotted.
Ingredients for a delicious accompaniment to lunch, dinner or breakfast – you could eat these lightly fermented cucumbers all day:
- 1.5 kg of pickling cucumbers (for a 2.5-litre jar)
- half a head of garlic
- 4 large sprigs of dill
- a 10 cm piece of horseradish (the root)
- 1.5 litres of boiling water
- 2 tablespoons of salt
How to make a monster – sorry, a preserve:
Put 1.5 kg of washed pickling cucumbers in a 2.5-litre jar. Add 1/2 a head of garlic, 4 large sprigs of dill and a roughly 10 cm piece of horseradish root, chopped up. As you pack the small cucumbers into the jar, tuck the dill, garlic and horseradish between them. Put the first layer of aromatics at the bottom and the last on top.
Bring 1.5 litres of water to the boil with 2 tablespoons of salt.
Pour the boiling brine over the cucumbers and screw the lid on the jar.
Your lightly fermented cucumbers will be ready in just 2 days. Enjoy!
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