Pickled Cucumbers / Ogórki Konserwowe
Since the cucumber season is in full bloom, therefore lets utilize this time to preserve some of summers taste in jars. These pickles are different from the brine pickles since these require vinegar and have to be pasteurized. These are used in a variety of dishes, sandwiches, soups, salads and even deviled eggs. They are very aromatic. This is a traditional recipe for a Polish Dill pickle.
Ingredients
Ingredients for 4 jars 0.9 liter each:
- 1.5 kg small cucumbers (Gruntowe are the preferred type for this recipe).
- 1/2 piece horseradish root (small)
- 8 pieces fresh dill flower heads
- 8 cloves fresh garlic
- 4 bay leaves
- 1/2 teaspoon black peppercorns
- 4 grains grains whole allspice
- 2 teaspoons mustard seed (optional)
Brine for 4 jars 0.9-liter each:
- 1250 ml water
- 40 g iodized or un-iodized salt
- 230 g granulated white sugar
- 250 ml white distilled vinegar 10%
Instructions
- Prepare the 4 of 900 ml each. The jars should be perfectly clean, preferably scalded with boiling water along with the lids. Use only undamaged jars and lids.
- Place the cucumbers into a bowl of water (they can soak in water for several hours if they were previously in a sunny place and lost water). Then, wash them well to remove dirt and impurities and dry them.
- At the bottom of each jar place: half a teaspoon of mustard seeds, 4 peppercorns, 2 allspice grains, 1 bay leaf and the 2 sticks of horseradish root.
- Place the cucumbers vertically into the jars (there may be several laid flat at the very top).
- Brine: Pour water, vinegar, sugar and salt into a pot, mix and bring to a boil.
- Pour hot brine over cucumbers in jars. Wipe the jar and the lids with a cotton cloth. Screw on the lids. Pasteurize the jars in a water for about 10 minutes after water stats to boil. (Longer pasteurization time may make pickled cucumbers too soft and wrinkly).
- Prepare a tall pot that can hold your jars of 900 ml. Place a kitchen towel on the bottom of the pot and place the jars on it. Pour with water at a temperature similar to the brine (so that the jars do not crack d/t the temperature difference). The jars should be filled to 3/4 of their height. Next, bring the water to a boil, and then reduce the heat. Cover the pot with a lid and cook the jars for about 10 minutes. After this time, turn off the burner and carefully remove the jars from the water, being careful not to break the caps. Place the jars upside down on the kitchen counter and cover with a dry cloth. Leave to cool completely. Then you can move the jars to the pantry or to the basement (it is important that it is a cool, dry and shady place). Pickled cucumbers can be eaten after cooling down, although they reach their best taste after 2-3 weeks. Enjoy!
- TIP : Jars of cucumber can also be pasteurized in the oven. If the cucumbers were poured with hot brine, place the well-closed jars in an oven preheated to 110 degrees C or 230 degrees F. Pasteurize the jars for about 20 minutes. When pressed with a finger, the lid should be concaved - it should not bounce back when pressed. If the cucumbers were poured with cooled brine, place it in a cold oven and then start preheating the oven to 110 degrees C or 230 degrees F. You count the pasteurization time from the time the oven heats up and it takes about 10 minutes.