Polish Quick-Fermented Pickles (Ogorki Malosolne)

Instructions

1. 1

   Wash the cucumbers thoroughly under cold water.

2. 2

   Trim the ends off both sides of the cucumbers. This helps them soak up the flavor of the brine and add-ins faster.

3. 3

   Layer the dill, garlic, pieces of horseradish, horseradish leaves, and cucumbers in a large jar or dish.

4. 4

   If you have them, you can also add oak leaves. They help keep the cucumbers crunchy.

5. 5

   Prepare the brine. For every 1 liter of water, use 1 level tablespoon of salt.

6. 6

   Pour 1 liter of cold water into the jar, and separately mix 2 level tablespoons of salt with 1 liter of warm, boiled water.

7. 7

   Once the salt has dissolved, pour the warm salted water over the cucumbers.

8. 8

   The cucumbers should be completely covered by the brine. If they float to the top, weigh them down with a small plate, a glass, or a sterilized weight.

9. 9

   Cover the jar, but don't seal it tightly.

10. 10

    Leave the cucumbers at room temperature. After 1-2 days they'll be lightly fermented, and after 3 days they'll have a stronger flavor.

11. 11

    Once the cucumbers taste the way you like, move them to the fridge to slow down further fermentation.