Ogorki Malosolne [3- Day Fermented Polish Dill Pickle Recipe]
This Ogorki Malosolne recipe is a Simple fermented Polish cucumber delicacy. Your family will love it.
Servings: 5 people
Calories: 49kcal
Equipment
- Saucepan
- Cooking Stick
- Sanitized Jar
- Chopping Board
- Knife
Ingredients
- 10 small Cucumbers
- 1 Liter (2 Cups) Water
- 1 Tablespoon Salt
- 1 piece Horseradish Root
- 3 Horseradish Leaves
- 2 Grape leaves
- 1 Bunch of Garlic
- 1 Dill
Instructions
- Pour 1 liter of water in a saucepan.
- Add 1 tablespoon of sea salt. Place the saucepan on the stove and bring it to a boil.
- Arrange the Pickles in the sanitized jar
- Add the bunch of Garlic in the sanitized Jar
- Pour the hot salty water into the Sanitized jar with the Ingredients
- Ensure all the ingredients are covered by the water.
- Put the lid on the Sanitized Jar and leave in room temperature
Notes
You can start eating your Ogork Malosolne after 2 days.
By the second day, the fermentation process has occurred and the pickles have taken up the flavors of all the other ingredients.
Nutrition
Serving: 1serving | Calories: 49kcal | Carbohydrates: 7g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Cholesterol: 4mg | Sodium: 329mg | Potassium: 491mg | Fiber: 2g | Sugar: 5g | Vitamin A: 586IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 1mg