Pickled Cucumbers with Horseradish - photo 1
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Pickled Cucumbers with Horseradish

Pikantne Snacks Regional Cuisine of Poland 10 min Easy 2 wyświetleń ~8.13 PLN * - (0)
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Description

A traditional Polish snack: sliced pickled cucumbers mixed with spicy horseradish and garlic, gently rounded with rapeseed oil and a bit of sugar. The dish is tangy-salty with a distinct, spicy horseradish accent, perfect as an appetizer for cold cuts, at a party, or for the home table. A simple way to enhance the flavor of homemade pickled cucumbers — quick preparation, great visual effect (green slices with white strands of horseradish), and a seasonal, Polish character.

Ingredients Used

Ingredients (8)

Servings:
4
  • Pickled cucumber 6 szt. (~600 g)
  • Horseradish 30 g
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 15 g
  • Sugar 5 g
  • 🌿 Przyprawy
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Dill 0.8 pęczek (~15 g)
  • 18% cream 100 ml
💰 Szacowany koszt dania: ~8.13 PLN (2.03 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

Prepare the tools: a cutting board, a sharp knife, a large bowl, a fine grater, a mixing spoon, and a serving plate. Make sure everything is clean and dry. Take the cucumbers out of the jar and set the jar with the brine aside — if the cucumbers are very wet, drain the excess brine so the snack isn't watery.

Ingredients: Pickled cucumber
Use a wooden or plastic cutting board and a sharp knife. The bowl should be large enough to mix the ingredients freely. Keep the excess marinade — you can add a little later if the dish is too dry.
2

Slice the cucumbers: place the cucumber on the cutting board, holding it steady with one hand, and use the other hand to cut even slices about 4–6 mm thick (thin slices are crunchy, while thicker ones hold the texture of the horseradish better). Cutting even slices will make it easier to eat and will look nice on the plate.

Ingredients: Pickled cucumber
If the cucumber is very long, you can cut it in half before slicing. Use a sharp chef's knife or a vegetable knife. Slicing slowly will ensure even pieces and reduce the risk of slipping.
3

Prepare the horseradish and garlic: peel the garlic and finely chop it or press it through a garlic press. Peel the horseradish thinly with a peeler and grate it on a fine grater directly into a bowl. If the horseradish is very spicy, you can grate less and add more later to taste.

Ingredients: horseradish, Garlic
Use a grater with fine holes, and hold the horseradish by the end to avoid cutting your fingers. While grating the horseradish, you can lightly blow air away from the grating area — the sharp smell can cause tearing.
4

Combine the ingredients: in a bowl with horseradish and garlic, add the chopped cucumbers, pour in the rapeseed oil, sprinkle in the sugar, and add a pinch of black pepper. Stir with a spoon from the bottom up, so that each slice is coated with the mixture. Mix for 30–45 seconds until the ingredients are evenly combined.

Ingredients: Pickled cucumber, horseradish, Garlic, Rapeseed oil, Sugar, Black pepper
Use a large spoon or silicone spatula. Stir gently so the cucumber slices don't break apart. If you want a milder version, start with half the horseradish and half the garlic, adding more after tasting.
5

Taste and adjust the flavor: try one slice. If the dish is too spicy, add a teaspoon of oil or, if you prefer a creamy version, 1–2 tablespoons of 18% cream (optional). If it's too sour, sweeten it slightly with another pinch of sugar. Do not add salt — pickled cucumbers are usually salty enough.

Ingredients: Sugar, Rapeseed oil, 18% cream, Black pepper
Season gradually and taste after each change. If you are adding cream, stir briefly to achieve a smooth consistency.
6

Serving: transfer the cucumbers to a platter or a bowl. Sprinkle with finely chopped dill, if using (optional). Serve chilled or at room temperature as a side dish with bread, cold cuts, or potatoes.

Ingredients: Dill, Pickled cucumber, 18% cream
For serving, a flat ceramic bowl or a wooden platter is best — it will give the dish a traditional, homemade character. Additionally, you can provide a spoon with extra sour cream for guests who want to soften the spicier flavor.
7

Storage: if you do not serve it all, transfer the leftovers to an airtight container and keep in the refrigerator for up to 3 days. Before serving, take it out for 10–15 minutes to let the flavors settle.

Ingredients: Pickled cucumber, 18% cream
Do not store in a high-temperature area. If you used cream, keep it for a maximum of 48–72 hours. Do not add cream before longer storage — add it only before serving.

Fun Fact

💡

Horseradish has been used in Poland for centuries as an ingredient that enhances flavor and provides a warming effect. In some regions of Poland, pickled cucumbers with horseradish were served as a remedy after heavy, fatty meals.

Best for

domowe przyjęcie zimny bufet piknik

Tips

🍽️ Serving

Serve with rye bread, smoked fish, slices of ham, or as a side to boiled potatoes. To soften the spiciness, add cold 18% cream just before serving. You can also serve alongside a teaspoon of brine from the jar for extra flavor.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days without cream, 48–72 hours with cream. Do not freeze — the texture of the cucumbers will deteriorate. If the snack becomes too dry, add a little brine from the jar and mix.

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