OgÓrki Kwaszone W Wekach Recipes

OGóRKI KISZONE: POLISH DILL PICKLES IN BRINE

Steps:

• Boil water with salt, leave aside to cool completely.
• Place cucumbers, leaves, horseradish root, garlic and honey into a large jar.
• Pour in the water.
• Cover with a lid. The author recommends using a fermentation lid (such as this one), but I used a regular lid and it worked just fine.
• Set aside and... wait.
• You can start tasting them after 3 days or so. But for a proper dill pickle in brine, you'll need to wait longer.
• For the first 2 weeks, cucumbers should be stored at room temperature, then transferred to a cool place to slow down the fermentation process. Ideally, pickles should be stored at a temperature of about 50°F (10°C), in a cool pantry or a basement.

OGORKI KISZONE (POLISH PICKLES)

Steps:

• Tightly pack the cucumbers into the sterile jar, you want to squeeze them in, so they'll stay submerged and not float to the top of the liquid
• Add the salt to the water and bring to a boil, cool
• Add the mustard seeds, garlic, dill (fold to fit), horseradish, bay leaf, and other leaf if you have one
• Fill the jar with the salt water to within 1/4 from the top, all of your ingredients should be covered
• Loosely cap the jar with a sterile lid, the lid must be loose to allow the gases produced during fermentation to escape, some brine may seep out, so store where this won't be a problem
• As it ferments, the brine will become cloudy
• Depending on your taste, the cucumbers will be ready to eat in 1 to 3 weeks
• Fermentation will end after 5-6 weeks, if you have any left at this point, the lids should be tightened to prevent spoilage

POLISH DILL PICKLES (OGóRKI KISZONE)

Steps:

• Gather the ingredients.
• Place mustard seeds , 1 clove garlic, and dill in a sterilized 1-quart jar. Tightly pack pickling cucumbers in jar, positioning the last one horizontally to help keep cucumbers below brine. Top with remaining garlic clove.
• Dissolve salt in bottled water.
• Fill jar with saltwater to within 1/4 inch from the top. Cover jar loosely with a sterilized cap and keep in a cool, dark place (55 F to 60 F) like the basement. The jars must not be closed too tightly because as fermentation takes place, the accumulated carbon dioxide must be able to escape. Some oozing of brine is unavoidable, so place jar on a plate or tray and store in a place where seepage won't be a problem.
• Fermentation typically takes five to six weeks. When fermentation is complete, tighten lids. If lids are tightened too early, trapped carbon dioxide will make pickles mushy; if lids are not tightened after fermentation, spoilage can occur.
• Once opened, place pickles in refrigerator, where they will last four to six months. Source: Adapted from a recipe by Marcin Filutowicz, professor of bacteriology at the University of Wisconsin at Madison.

OGÓRKI KWASZONE W WEKACH

Steps:

• Słoje weki umyć starannie i napełnić ściśle ogórkami. Jeżeli chcemy żeby ogórki nie były w środku puste, należy do kwaszenia używać małe, jędrne ogórki.
• Do każdego słoja wlożyć kawałek chrzanu, kilka ziaren gorczycy, kopru, pieprzu, 2-3 ziarnka ziela angielskiego, 1-2 ząbki czosnku. Jeżeli nie mamy korzeni chrzanu, można włożyć kilka liści z wiśni lub kawałek liścia chrzanu.
• Przygotowujemy zalewę w proporcji: łyżka stołowa soli na litr przegotowanej wody. Po przechłodzeniu zalewy, zalewamy ogórki tak, by były dokładnie przykryte.
• Zakłądamy wyparzoną gumkę, przykrywkę, dociskamy sprężynką. Mała niedokładność z naszej strony spowoduje, że ogórki nam zgniją i zawartość słoika będzie do wyrzucenia.
• Przez pierwsze 2-3 dni pozostawmy słoje w ciepłej kuchni, a dopiero po burzliwej fermentacji schowajmy do spiżarni.