Gherkins are a small variety of cucumber particularly suited to pickling and are an absolute favourite with many Poles. Some gherkins are pickled in vinegar. Some in salt. We as a family prefer the pickled in salt variety, so today’s post is our recipe for Ogorki Kwaszone!
1 kg of small cucumbers
6 cloves of garlic
6 bay leaves
sprigs of dill
Wash cucumbers with plenty of water. Dry. Wash, peel, and cut horseradish root into small pieces. Peel six cloves of garlic. Pick two bay leaves.
Put the cucumbers / gherkins into sterilised jars making sure they are tightly arranged. Add 1-2 sprigs of dill, one or two garlic cloves, a bay leaf, and pieces of horseradish, to each jar.
Boil 1 litre of water with 2 tablespoons of salt, a teaspoon of peppercorns and half a teaspoon of mustard. Allow to cool. Add liquid to jars and seal.
Note: some people simply use cold water and add this to the gherkins but we think that boiling the liquid first and allowing to cool works better.