in Eastern Europe, Poland

Polish 2-day pickled cucumbers

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Ingredients for 5 servings:

  • 1 kg pickled cucumbers
  • 1 liter of water, boiled, hot
  • 1 tbsp, heaped salt
  • 5 sprigs of fresh dill
  • 3 garlic cloves
  • 3 currant leaves, from the black currant, or cherry leaves

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

Wash the cucumbers thoroughly in cold water and let them soak for 30 minutes. Trim the ends of the cucumbers. Pour the hot water into a bowl and dissolve the salt. Place the cucumbers, dill, garlic, and leaves in a glass jar, rum pot, or punch bowl. Pour the hot, salted water over the cucumbers. Cover the cucumbers with a lid or plate and wait two days. Patience I don’t have. We ate half of them in just 24 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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