Pickled cucumber -Ogórek kiszony
Polish style pickled cucumber (Polish: ‘ogórek kiszony’) are a type of pickled cucumber developed in the northern parts of Europe and have been exported worldwide and found in the cuisines of many countries. As opposed to some other varieties of pickled cucumbers, they are prepared using the traditional process of natural fermentation in a salty brine.
Typically, small cucumbers are placed in a ceramic vessel or a wooden barrel, together with a variety of spices. Among those traditionally used in many recipes are garlic, dill, horseradish, cumin, oak and cherry leaves and salt. The cucumbers are then placed under clear water and kept under a non-airtight cover for several weeks, depending on taste and external temperature.
The soured cucumbers are commonly used in a variety of dishes, or consumed alone as an appetizer, and with sandwiches. Much like sauerkraut, they are rich in vitamin C.
Typically, small cucumbers are placed in a ceramic vessel or a wooden barrel, together with a variety of spices. Among those traditionally used in many recipes are garlic, dill, horseradish, cumin, oak and cherry leaves and salt. The cucumbers are then placed under clear water and kept under a non-airtight cover for several weeks, depending on taste and external temperature.
The soured cucumbers are commonly used in a variety of dishes, or consumed alone as an appetizer, and with sandwiches. Much like sauerkraut, they are rich in vitamin C.
