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Polish Ogórki Kiszone Dill Pickles

by Cathy Andrasko-28 March 2026Medium

Prep Time10 min

Cook Time0 min

Total Time10 min

Servings5

These classic Polish Dill Pickles, also known as Polish Ogórki Kiszone, are a delicious and healthy addition to a main dish, or simply can be served as a snack.

Imported RecipeOriginally from: polishfeast.com

Ingredients

1.8 kg Small pickling cucumber
1 Bunch fresh dill
950 ml Boiling water
2 tbsp Non-iodized canning salt
5 Cloves garlic cloves (peeled)
5 Inch piece fresh horseradish root (divided into equal pieces)

Method

0
Prepare the Jars: Ensure your glass jars are clean and dry. For this quantity, you’ll need about 4-5 one-liter jars.
1
Prepare the cucumbers: Wash the cucumbers thoroughly and trim off the blossom end. Pack them vertically and tightly into the jars.
2
Place Cucumbers Into Jars: To each jar, add 1-2 cloves of garlic, a few slices of horseradish, a generous sprig of dill.
3
Make the Brine: In a large pot, bring water to a boil. Dissolve the canning salt in the boiling water to create a brine. Allow it to cool slightly for safety.
4
Fill the Jars: Carefully pour the hot brine over the cucumbers in the jars, ensuring they are completely submerged. Leave about a half-inch of headspace at the top of each jar.
5
Seal and Store: Wipe the jar rims and threads clean before sealing tightly with lids. Cover the jars with a blanket or towel and let them sit at room temperature for about 12 hours for the initial fermentation process to begin.
6
Fermentation: After 12 hours, move the jars to a cool, dark place like a cellar or a fridge. The cucumbers will continue to ferment and can be ready in as little as a few days to a week, depending on taste preferences and storage conditions. But we find them the best after about 20 days.