Polish pickled cucumbers

Ingredients for 1 servings:

• 1 kg pickled cucumbers
• 8 cloves garlic
• 1 bunch of dill for pickling
• 1 ½ tbsp, heaped salt
• 1 liter of water

Instructions

Working time approx. 30 minutes; Rest period approx. 6 days; Total time approx. 6 days 30 minutes

Traditional Polish pickled cucumbers

Wash the cucumbers thoroughly. Peel the garlic and place half of it in the jar. Wash the dill and add a third of it to the jar. Fill the jar halfway with cucumbers. Add the remaining garlic cloves and place another third of the dill on top. Add the remaining cucumbers to the jar and cover with the remaining dill. Now, take 200 ml of warm water and dissolve 1.5 heaped tablespoons of salt in it. Then, fill the measuring jug to 1 liter with cold water and pour it into the jar. Repeat this mixing ratio until the jar is completely full. The container doesn’t need to be sealable, but make sure all the cucumbers are surrounded by the liquid. If necessary, place a small plate on top and weigh it down with something, such as a jug of water. After two to three days, you can eat the first cucumbers; they will then be “małosolne,” or slightly salty. After five to six days, they’ll be “kiszone,” or as they should be. However, they should be eaten within 10 days at the latest, otherwise they’ll become too soft and no longer edible except as an addition to soups or other meals.