Recipe for: Lightly Salted Cucumbers (Traditional, Homemade) - photo 1
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Recipe for: Lightly Salted Cucumbers (Traditional, Homemade)

Pikantne Snacks Regional Cuisine of Poland 20 min Easy 3 wyświetleń ~6.99 PLN * - (0)
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Description

Lightly salted cucumbers are a classic Polish spring-summer snack — slightly sour, aromatic from dill and garlic, crunchy and juicy. They come from the tradition of fermenting vegetables using lactic acid fermentation without the addition of vinegar; the flavor develops after just 24–72 hours at room temperature. Serve them as a snack with bread, sandwiches, grilled dishes, or as an addition to cold soups and new potatoes. In the version with horseradish and bay leaf, they gain a slightly spicy and herbal twist. Appearance: bright green cucumber skin, green dill sprigs, and white garlic cloves visible in the jar — an appetizing, rustic presentation.

Ingredients Used

Ingredients (8)

Servings:
4
  • Cucumber 4 szt. (~1200 g)
  • Dill 30 g
  • Garlic 3 ząbki (~15 g)
  • Water 1000 ml
  • 🌿 Przyprawy
  • Salt 20 g
  • Black pepper 10 szczypt (~5 g)
  • ✨ Opcjonalne
  • Bay leaf 10 szt. (~3 g)
  • Horseradish 50 g
💰 Szacowany koszt dania: ~6.99 PLN (1.75 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Choose firm cucumbers, without soft spots. Rinse each cucumber under cold running water, using a vegetable brush to remove any sand. If the cucumber has a long stem, you can cut it off with a knife. Discard any wilted or damaged pieces.

Ingredients: Cucumber
Use a vegetable brush and a large bowl. Do not peel the cucumbers — the skin helps maintain their crunchiness and color.

Preparation of toppings

2

Rinse the dill under cold water and shake off excess moisture. Tear off the thick stems from the umbels, leaving the young shoots and flowers. Peel the garlic — 3 cloves will be enough; lightly crush each one with the flat side of a knife to release the aroma.

Ingredients: dill, Garlic
Use a sharp knife and a cutting board. Crushing the garlic clove is enough — do not chop finely, as the flavor will be stronger and extracted more quickly.

Preparing the jars

3

Wash the jars and lids with hot water and soap, then rinse. Pour boiling water over the jars and lids to disinfect them, then set aside to cool. The jars should be dry and odor-free.

Ingredients: Water
Use a jar with a capacity of about 1–1.5 liters. To disinfect, you can place the jars in an oven preheated to 100°C for 5 minutes, if you prefer over boiling water.

Layering in the jar

4

Place part of the dill (about 1/3 of the bunch) at the bottom of the jar, along with crushed garlic cloves, 1/2 teaspoon of peppercorns, and optionally a piece of horseradish and 1 bay leaf. Arrange the cucumbers vertically, tightly next to each other — so that they do not float and are stable. As you layer them, add the remaining dill and the rest of the additions in layers.

Ingredients: dill, Garlic, Cucumber, Black pepper, horseradish, Bay leaf
Use a wooden spoon to pack them down to avoid damaging the cucumbers. The best arrangement is a tight one — less air = better fermentation. Additionally, you can add horseradish or more bay leaves to enhance the flavor.

Preparing the marinade

5

Pour 1000 ml of lukewarm water (about 20–25°C) into a jug. Add 20 g of salt (measured precisely). Stir until the salt is completely dissolved. The brine should be clear and free of salt crystals at the bottom.

Ingredients: Water, Salt
Use a kitchen scale to measure the salt and a measuring cup for the water. The water should not be hot — high temperatures will kill the beneficial lactic bacteria and change the flavor.

Brining and Weighing Down

6

Pour the cucumbers with the prepared brine so that they are completely covered. Leave about 1–2 cm of free space from the edge of the jar. Place a small, clean lid or plate on the surface as a weight to keep the vegetables submerged.

Ingredients: Water
If you don't have the right weight, use a clean glass bottle placed inside the jar. Make sure the weight does not touch the lid directly - use a small washer.

Fermentation

7

Cover the jar loosely with a lid (do not tighten it too much) or use a rubber cap with a fermentation tube. Leave the jar at room temperature of 18–22°C for 24–72 hours. After 24 hours, try one cucumber — it should be slightly sour, crunchy, and aromatic. If the taste is too mild for you, leave it for another 1–2 days.

Place the jar away from direct sunlight. If foam appears on the surface, remove it with a spoon — this is normal. Do not discard the cucumbers after a light foam appears.

Storage after cooking

8

When the cucumbers reach the desired flavor, seal the jar tightly and place it in the refrigerator to slow down fermentation. In the cold, they will retain their crunchiness and flavor for about 7–10 days. Before serving, drain off any excess brine if desired.

Place the jar tightly closed in the fridge. If the taste becomes too sour over time, it's a sign that fermentation has progressed too far — they are still edible as more fermented.

Serving

9

Serve the lightly salted cucumbers chilled, sliced into rounds or cut lengthwise into quarters. They are great as a snack with beer, an addition to sandwiches, potato salads, or with young potatoes and dill.

Ingredients: Cucumber, dill
Use a sharp knife or slicer to cut even slices. Additionally, you can sprinkle with freshly chopped dill for a more intense aroma.

Fun Fact

💡

Lightly salted cucumbers are a traditional Polish form of pickling, especially popular in spring and summer. The name 'lightly salted' refers to the mild salt (small amount), which gives the flavor a delicate and fresh taste — different from a strongly pickled cucumber.

Best for

piknik grill przekąska do piwa letni obiad

Tips

🍽️ Serving

Serve well chilled. Cut into sticks, they make a great snack for dips, while slices work well as a sandwich topping. They pair nicely with young potatoes with butter and dill, as well as with cottage cheese and chives.

🥡 Storage

Once the desired flavor is achieved, store the jar in the refrigerator for 7–10 days. Always keep the cucumbers submerged in the brine — drying out will lead to softness. If fermentation continues (the taste becomes very sour), you can store the cucumbers tightly sealed in a cooler place (cellar) or consume them earlier.

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