📍 Where this dish comes from: Mazovia (Mazowsze)
Discover the history of this region →
Discover the history of this region →
Ogórki kiszone are naturally fermented, not vinegar-pickled — a real Polish tradition built on salt brine and time rather than a quick vinegar soak. They’re a genuine probiotic food, and the fermentation itself does virtually all the work.
What You’ll Need
Servings: 8 servings
Calories: 30kcal
Ingredients
- 2 lbs small pickling cucumbers
- 4 cups water
- 3 tbsp salt
- 4 cloves garlic smashed
- 1 bunch fresh dill with seed heads if possible
- 2 bay leaves
- 1 tsp mustard seeds
- A few grape or oak leaves if available, for crispness
Instructions
- Wash cucumbers well and trim the blossom ends.
- Dissolve salt in water to make the brine.
- Pack cucumbers into a clean jar along with garlic, dill, bay leaves, mustard seeds, and leaves if using.
- Pour brine over the cucumbers until fully submerged, using a weight to hold them down if needed.
- Cover loosely and leave at room temperature 3–5 days, checking daily, until pleasantly sour.
- Once fermented to taste, refrigerate to slow further fermentation.
Nutrition
Serving: 1serving | Calories: 30kcal | Protein: 1g | Fiber: 1g
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Health Benefits
- Naturally fermented cucumbers provide beneficial probiotic compounds that support gut health.
- Very low in calories and carbohydrate, making them an easy addition to any keto meal.
- Garlic adds allicin, a compound studied for its immune-supporting properties.