Polish Pickle Marinade

Sparrow mentioned brining pickles back from PL. I'm assuming that he maens the ones that are prepared in the home. I love these pickles and want to make my own. I know they're fairly easy to make and would like to try.

Does anyone have a good fam recipe...I know I can probably google, but I don't feel like googling right now.

Dzieki!!

Easy beyond imagination (at least the cucumbers):
take cucumbers (the short ones), put them in a huge jar (they are supposed to stand up), add some garlic, charlock and dill, pour hot water (1 litre) mixed with 1 spoon salt and a pinch of sugar and close. While they are still hot.
And wait. A couple of months is the absolute minimum :D
Then open. Take one out using your finger. Eat. Enjoy :)

Charlock= Mustard seed?

Yes

You're the best :)

<blushes>

That's exactly the one we use, just don't by shy on the garlic & dill :)

No vinegar?

no, this method doesn't call for vinegar. It goes naturally sour.

I hear you can reduce the time if you leave the mixture outside in the hot sun for a few days...is this true?

I think a "not-too-warm" place is better. If it is going to ferment in the jar with the lid on, it might explode (from my experience of making sauerkraut on the farm growing up-we always lost a few jars because of that).

yes, not too warm and cover it with the lid, but do not seal it:)

Thank you M :)

I can't wait to make my own pickles. I watched some being made but I didn't think we had the small pickling cucumbers, but i've found them.

any time, I admire your devotion to your Polish cooking and food preparation and it has been quite an inspirarion for me - let me tell you, since I have been taking Polish food for granted for abvious reasons:)

Thanks M :) I love to cook tasty food. PL food is fantastic and one of the best cuisines in my opinion.

Yo know Fisz, you're a bad person, really. I read the rest of the posts on this topic and here I am, at work, feeling like pickles :D
Good luck!

The recipe you got is for the ogórki kiszone (pickled cucumbers), but if you're very much impatient, make yourself małosolne (low-salted, in a very, very free translation :D) - my favourites.
The procedure is more or less the same, but:
1) you put the cucumbers in a pot (preferably old-fashion type made of stone) instead of the jar. Cut the ends of the cucumbers off, but just a bit.
2) you pour lukewarm or coldish water in, instead of hot. water of course is salted. the dill and garlic is present as before, of course
3) after your cucumbers already swim in the salted water mix, just put a plate on the top of the pot, and something heavy on the plate (just to weigh it down)
4) put in some dark place in your kitchen (not the fridge tho ;)

The best thing is that you may start to try them after 2-3 days already! They should be crunchy, intensive green colour, and they should taste incredible ;)