Pickled Cucumbers
By: Agi Kaja
Enjoy home made pickled cucumbers! This recipe using brine is a traditional Polish recipe for pickled cucumbers with dill, garlic and horse radish. Naturally fermented cucumbers contain a lot of vitamin C - twice as much as fresh cucumbers. It's a great side dish as well as an ingredient for many healthy recipes.
Recipe from Whole Food Earth®
Pickled Cucumbers
Category
SidesCuisine
InternationalEnjoy home made pickled cucumbers! This recipe using brine is a traditional Polish recipe for pickled cucumbers with dill, garlic and horse radish. Naturally fermented cucumbers contain a lot of vitamin C - twice as much as fresh cucumbers. It's a great side dish as well as an ingredient for many healthy recipes.
Ingredients
- 2 kg (for a very large jar) small cucumbers
- 3 tbs salt
- 4 garlic cloves
- 8 sprigs fresh dill
- 1 entire root if small, or a few slices of a large one horseradish root
- 2 bay leaves (optional)
- 2 litres water
- 3-4 grapevine or black currant leaves (optional)
Directions
- Prepare brine: Boil the water in a pot. Mix it with salt.
- Leave the water aside to cool down. It should be tepid.
- Wash the cucumbers. Peel the garlic cloves and cut in halves.
- On the bottom of a large jar (3-4l) place a few dill sprigs, leaves, a few thick slices of horseradish and garlic cloves.
- Tightly pack cucumbers in the jar. Cover them with another layer of dill, garlic and horse radish.
- Pour the salted water into the jar - it has to cover everything.
- Seal the jar. Leave aside in a cool and dark place for 3 days.
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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