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.
Ingredients
- 2 lbs pickling cucumbers
- 4 cloves garlic, peeled
- 4 sprigs fresh dill
- 2 cups water
- 3 tbsp salt
Instructions
- Wash the cucumbers and cut off the ends. If they are too long, cut them in half so they fit in the jars.
- Divide the garlic cloves and dill sprigs evenly between two clean, sterilized jars.
- Pack the cucumbers tightly into the jars, leaving about 1 inch of space at the top.
- In a saucepan, combine the water and salt. Bring to a boil, stirring to dissolve the salt.
- Pour the hot brine over the cucumbers, filling the jars to the top.
- 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