Salt-Brined Dill Pickles

Ogórki kiszone

Preparation info
  • Makes


    3 quart jar
    • Difficulty


    • Ready in

      15 min

Appears in
Fresh From Poland: New Vegetarian Cooking from the Old Country

By Michał Korkosz

Published 2021

  • About

Salt-brined pickles are prepared using the traditional process of natural fermentation in a brine that makes them grow sour. There’s no vinegar or sugar here. The fermentation process is dependent on the Lactobacillus bacteria that naturally occur on the skin of growing cucumbers. These may be removed during commercial harvesting and packing processes, so it’s best to choose cucumbers from a farmers market, if possible. Kirby cucumbers are perfect here.