Polish 3-Day Pickles Ogorki Malosolne Recipe [Semi-Fermented Cucumbers]

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As the cucumber season is officially on (see my mizeria salad recipe), I need to share with you recipe for ogorki malosolne (o-goo-rkee mahwo-sol-neh).

They are my all-time favorite snacks that I literally eat for every meal. I’ve counted how many semi-fermented pickles I ate yesterday: 8 in total (!).

Polish 3-day pickles’ taste is pretty unique- they are not as sour as ogórki kiszone but they are a little bit fermented, so the taste is different than fresh cucumbers’. In this post, I will share with you Polish ogórki małosolne recipe that you can easily make at home.

Tips For Pickling Semi-Fermented Cucumbers

The higher the temperature, the faster the fermentation process.

Depending on the room temperature at your home, ogórki małosolne will be ready after 2-4 days. However, you may start tasting after 24 hours. Every day pickles will be sourer until they finally transform into the traditional Polish dill pickles.

When it’s really hot outside in the summer, the fermentation process may be really quick, so be sure to check the taste of your pickles every day, to not miss the sweet spot of semi-fermented taste.

Choose organic cucumbers.

The quality of cucumbers is really important, so make sure to pick the organic veggies.

Use clay or stone pot if you can.

Traditionally, pickles are made in clay or stone pots. Polish housewives cover them with stones or lids and leave in room temperature for a few days.

It’s not obligatory though- you can use a standard jar and it will work just fine.

Polish 3-Day Pickles Ogorki Malosolne Recipe

Polish 3-Day Pickles Ogorki Malosolne Recipe

Polish 3-Day Pickles Ogorki Malosolne Recipe
Prep Time 10 minutes
Additional Time 2 days
Total Time 2 days 10 minutes

Ingredients

  • 6-10 medium cucumbers
  • 2 cloves of garlic
  • 1 stem dill with seeds 
  • 1 fresh horseradish root 
  • 1 quart (4 cups) of water
  • 2 tablespoons of salt

Instructions

  1. Sterilize jar and lid with boiling hot water.
  2. Wash the cucumbers and dill.
  3. Peel the horseradish and garlic.
  4. Cut the horseradish into small pieces (about 1'' x 1'' each).
  5. Put the cucumbers, dill, garlic, and horseradish inside the jar.
  6. Pour the water to the pot, add salt, and stir until it dissolves. You can either bring it to a boil or use the boiled cold water. Tap water won't work.
  7. Fill the jar with water, leaving about 1/2'' of free space to the top.
  8. Cover the jar with the lid or small ceramic plate.
  9. Leave in room temperature to pickle. The cucumbers are best to eat after 3 days, however, you may start tasting after 24 hours.

Notes

The taste of ogorki malosolne is changing every day, so it's up to you when you like them most.

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