Pickled Cucumbers in Brine Low Salt / Ogórki Małosolne
Continuing the quest of enjoying summer fruits and veggies, I’m posting a perfect recipe for Polish pickled cucumbers in brine low salt. These are quite different from those you buy at the store. They don’t have any vinegar in them, they are very sour, sometimes spicy from the horseradish and garlic, and fragrant from dill.
Servings: 8 servings
Calories: 46kcal
Ingredients
- 1 kg small cucumbers
- 2 L water
- 2 tbsp salt ( 1 tbsp salt per liter of water)
- 3-4 stems dill
- 4 cloves garlic
- 1 piece horseradish root
- 2 bay leaves
- 1 tsp mustard seed
- 2 cherry leaves (optional)
- 2 grains allspice
Instructions
- Wash and dry cucumbers thoroughly.
- Boil water and salt, mix until the salt dissolves completely.
- At the bottom of well-washed and scalded jars, place cloves of garlic, a piece of peeled horseradish root, flower dill, bay leaf, mustard seed and cherry leaves.
- Place cucumbers tightly in the the jar. Make sure that the cucumbers have enough space to be covered in water.
- Pour preferably cooled water and salt over the cucumbers, so that the water completely covers the cucumbers.
- Place lids on the jars and set aside in the pantry, basement or other cool place. The cucumbers should be ready in about 3-4 days.
- Pickled cucumbers are great as an addition to meat dishes, salads, sauces or sandwiches.
Notes
| Nutrition Facts | |
|---|---|
| Serving size: 1 serving each | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 46 |
| % Daily Value* | |
| Total Fat 0.5g | 1% |
| Saturated Fat 0.1g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 1755mg | 76% |
| Total Carbohydrate 10.8g | 4% |
| Dietary Fiber 1.6g | 6% |
| Total Sugars 5.5g | |
| Protein 1.6g | |
| Vitamin D 0mcg | 0% |
| Calcium 47mg | 4% |
| Iron 1mg | 4% |
| Potassium 286mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie per day is used for general nutrition advice. |
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These look perfect. My family loves Polish pickles in brine. I will follow your recipe. Thanks
Thank you Jola!