Recipe for: Pickled Cucumber Salad - photo 1
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Recipe for: Pickled Cucumber Salad

Salads Regional Cuisine of Poland 10 min Easy 10 wyświetleń ~8.56 PLN - (0)
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Description

Classic Polish mizeria with pickled cucumbers is a refreshing salad that combines the bold, slightly sour taste of pickled cucumbers with the creamy mildness of the dressing and the aroma of fresh dill. This simple, quick dish is perfect for summer lunches alongside grilled dishes, as a side to potatoes with dill, or as a light appetizer. Due to the acidity of the cucumbers, it is best served immediately after preparation — it retains its fresh appearance and crunchiness. Mizeria pairs wonderfully with meat dishes (e.g., roasted pork neck, grilled chicken) and delicate fish, while the visual contrast of the green dill and pale pink cucumber slices adds a summery freshness to the plate.

Ingredients Used

Ingredients (8)

Servings:
4
  • Pickled cucumber 4.5 szt. (~450 g)
  • 18% cream 200 ml
  • Onion 1 szt. (~150 g)
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 1 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Sugar 10 g
  • Rapeseed oil 15 g
💰 Szacowany koszt dania: ~8.56 PLN (2.14 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Remove the pickles from the jar and drain the liquid in a strainer for about 30 seconds. After draining, dry each pickle with a paper towel — this will prevent the salad from being too watery. Slice the pickles into thin slices: place the pickle on the cutting board, hold it with one hand, and with the other hand, use a knife to cut thin slices about 2-3 mm thick.

Ingredients: Pickled cucumber
Use a sharp kitchen knife and a cutting board. If you don't feel confident in slicing, use a grater for thin slices or a mandoline set to 2-3 mm, taking care.

Preparation of onion and dill

2

Peel the onion and cut it in half. Slice half of the onion into very thin half-rings (about 2 mm). If you want a milder flavor, soak the slices in a small amount of cold water for 2 minutes after cutting, then drain. Rinse the dill under cold water, dry it, and chop it finely with a knife — chop by moving back and forth until you achieve small pieces.

Ingredients: Onion, Dill
Use a small, sharp knife for precise onion cutting and kitchen scissors for quickly chopping dill. Paper towels make it easier to clean the dill.

Mixing the ingredients

3

In a large bowl, pour in the cream. Add the chopped dill and thinly sliced onion. Mix with a wooden spoon or whisk until a smooth sauce forms. Add the chopped cucumbers and gently mix in an upward motion to avoid breaking the slices. Combine the ingredients for about 20-30 seconds until the sauce evenly coats the cucumbers.

Ingredients: 18% cream, Dill, Onion, Pickled cucumber
Use a large bowl (minimum diameter 22 cm) and a wooden spoon or silicone spatula. Stir gently — too vigorous mixing will cause the cucumbers to lose their crunch.

Seasoning

4

Add salt and freshly ground pepper: start with a pinch of salt and pepper each (1 g salt, 1 g pepper). Taste the salad and adjust the flavor if necessary. If the cucumber salad is too sour, add a very small amount of sugar (about 5-10 g), mixing and tasting after each addition of sugar. If desired, add a tablespoon of rapeseed oil for smoothness and shine.

Ingredients: Salt, Black pepper, Sugar, Rapeseed oil
Taste with a spoon after each adjustment. Pickled cucumbers can vary in saltiness and sourness — adjust the salt and sugar carefully.

Cooling and resting

5

After seasoning, set the bowl with the cucumber salad in the fridge for 5-10 minutes to let the flavors meld and the dressing cool slightly. This will allow the dill to release its aroma, and the cream will gently bind the taste of the cucumbers.

Ingredients: Pickled cucumber, 18% cream, Dill
Use a bowl covered with plastic wrap or a plate. Do not keep the salad in the fridge for longer than 24 hours — the cucumbers will lose their crunch.

Serving

6

Serve the cucumber salad chilled as a side dish to main courses. On a plate, arrange a portion of the cucumber salad and optionally garnish with a sprig of fresh dill. Serve immediately to maintain the contrast of textures and fresh appearance.

Ingredients: Dill, Pickled cucumber
Serve in shallow bowls or on plates. For serving, use a salad spoon or two spoons: one for scooping and the other for smoothing the portion.

Fun Fact

💡

Mizeria, traditionally made with fresh cucumbers, has a long history in Poland; the version with pickled cucumbers is less known but popular where seasonal preserves were wanted to add a tangy, refreshing note to the table.

Best for

obiad letni grill codzienny dodatek do ziemniaków

Tips

🍽️ Serving

Serve very chilled. For heavier dishes (e.g. roasted pork), add more dill and one tablespoon of oil to soften the acidity. If serving with potatoes, serve the cucumber salad alongside as a flavor contrast.

🥡 Storage

Store in a tightly sealed container in the refrigerator for up to 24 hours. Do not freeze. Reheating is not recommended — best consumed cold. If the salad becomes too watery, drain excess liquid before serving.

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