Polish Garlic Dill Pickles: Ogórki Kiszone Z Czosnkiem

Polish Garlic Dill Pickles, known as Ogórki Kiszone z Czosnkiem, are a traditional Polish dish that is loved for its tangy and flavorful taste. These pickles are a popular accompaniment to many Polish meals and are also enjoyed on their own as a snack.

Polish Garlic Dill Pickles: Ogórki Kiszone Z Czosnkiem

Ingredients

  • 2 lbs pickling cucumbers
  • 4 cloves garlic, peeled
  • 4 sprigs fresh dill
  • 2 cups water
  • 3 tbsp salt

Instructions

  1. Wash the cucumbers and cut off the ends. If they are too long, cut them in half so they fit in the jars.
  2. Divide the garlic cloves and dill sprigs evenly between two clean, sterilized jars.
  3. Pack the cucumbers tightly into the jars, leaving about 1 inch of space at the top.
  4. In a saucepan, combine the water and salt. Bring to a boil, stirring to dissolve the salt.
  5. Pour the hot brine over the cucumbers, filling the jars to the top.
  6. Seal the jars and let them cool to room temperature. Then refrigerate for at least 24 hours before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
0 minutes
Total time:
20 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
15 per serving
Carbohydrates
3g
Fiber
1g
Protein
1g
Fat
0g

Supplies

Clean, sterilized jars Saucepan

Tools

Cutting board Knife

Serving suggestions

Serve the Polish Garlic Dill Pickles as a side dish with grilled meats, in sandwiches, or as a tasty addition to a charcuterie board.

Tips & tricks

For extra flavor, you can add peppercorns or mustard seeds to the jars along with the garlic and dill.

Cost

$5