Polish half sour Pickles – Ogorki Malosolne
A little fermented, a little sour and a whole lot crunchy – Ogorki Malosolne – Half Sour Pickles are the essence of Polish summer. As soon as you see crates with pickling cucumbers at the farmers market, you know it is the season.
They are very easy to make, require few simple ingredients, and only take 2-3 days to make.
Half-sour pickles are crispy, semi-fermented, and the ultimate treat. They pair well with everything and taste great just by themselves.
Why you will love Half Sour Pickles
Crunchy texture – unlike full sour pickles, half sours retain a satisfying crunch that makes them incredibly enjoyable to eat.
Fresh flavor – thanks to the short fermentation period, they offer a bright, fresh taste. This makes them less intense than traditional sour pickles.
Versatility – half sour pickles can be eaten on their own, added to sandwiches, served as a side dish, or chopped up into salads.
Customizable – you can easily tweak the recipe by adding more garlic, dill, or spices like horseradish or mustard seeds to create a pickle that’s perfect for you.
Ingredients, Variations and Substitutions
Pickling Cucumbers – choose fresh, unblemished cucumbers for the best results. Smaller cucumbers work best. Regular, fresh cucumbers can be used, but they may not be as crunchy.
Water – use filtered or non-chlorinated water to avoid affecting the fermentation process. Bottled water can be used if filtered water is not available.
Salt – non-iodized salt like sea salt or pickling salt, essential for brining and fermentation. Avoid iodized salt, as it can interfere with fermentation. Kosher salt can be used, but adjust the amount to ensure proper brine concentration.
Garlic Cloves – peeled and lightly crushed for the best flavor. Garlic powder can be used in a pinch, but fresh garlic is preferred.
Dill – fresh dill weed or dill heads add classic pickle flavor. Fresh dill is preferable, but dried dill can be used if necessary. Dill seeds can be used if fresh or dried dill is unavailable.
Mustard Seeds – optional but enhance the overall flavor. Coriander seeds can be used for a different but complementary flavor.
Peppercorns – add a mild, peppery spice. For a spicier kick, you can use crushed red pepper flakes.
Bay Leaves – are optional, but they add a subtle earthy flavor.
Fresh Horseradish Root – adds a pungent, spicy kick to the pickles. Peel and cut into chunks, thinly slice, or grate for best results. Prepared horseradish (in moderation) or wasabi root, though the flavor profile will differ slightly.
Equipment you will need
- Saucepan
- Measuring Cups and Spoons
- Knife and Cutting Board
- Pickling Jars (Large Glass Jar)
- Funnel (Optional)
- Wooden Spoon or Spatula
- Clean Cloth or Paper Towels
- Fermentation Weights (Optional)
Top Tips
For the best texture and flavor, use fresh, firm pickling cucumbers. Avoid overripe, very large, or soft cucumbers, as they won’t pickle well.
Use non-iodized salt (sea salt or pickling salt) to avoid interfering with fermentation.
Use filtered or bottled water to avoid chlorine or other chemicals inhibiting fermentation.
Pack the cucumbers tightly into the jar, but avoid crushing them. This ensures even brining and fermentation.
Use fermentation weights or other methods to keep the cucumbers fully submerged in the brine.
Ferment at room temperature (around 65-75°F or 18-24°C). Too hot or too cold can affect the fermentation process.
Step-by-step instructions
- Wash your pickling jar thoroughly with hot, soapy water and rinse well.
- Rinse the cucumbers under cold water. Trim the ends of each cucumber.
- Combine 4 cups of water and 3 tablespoons in a saucepan. Heat gently over medium heat, stirring occasionally, until the salt is completely dissolved. Remove from heat, add mustard seeds, peppercorns, and bay leaves, and let it cool to room temperature.
- Place a few garlic cloves and a generous amount of fresh dill (dill weed or dill heads) in the jar.
- Pack the cucumbers tightly into the jar. If they fit, you can leave them whole or slice them into spears. Pack them as tightly as possible without crushing them.
- Pour the cooled brine over the cucumbers in the jar, making sure they are completely submerged.
- Add a few more dill branches and place a small plate (fermentation weight) or bowl on top of them to ensure the cucumbers stay submerged during fermentation.
- Keep the jar at room temperature and place it in a cool, dark place (like a pantry or cupboard)
- Let the cucumbers ferment for about 2-3 days. During this time, you may see bubbles forming, and the brine may become cloudy – this is normal!
- After two days, start tasting the cucumbers to see if they have reached your desired level of sourness and crunchiness. If they’re not quite there yet, you can continue fermenting for a few more days, checking daily.
- Once they’re ready, remove the cucumbers from the jar, place in an airtight container, and store them in the fridge for up to 7 days.
How to best enjoy Half Sour Pickles
- As a side dish – served with traditional Polish meals such as Pierogi (dumplings), Kielbasa (sausage), and Placki Ziemniaczane (potato pancakes) or Meatballs
- In Sandwiches
- In Salads – potato or Vegetable salad.
- As a soup garnish – the famous Dill Pickle Soup (Zupa Ogórkowa)
- Snacking – served on a platter as a snack or appetizer, often alongside other pickled vegetables and grilled meats.
- In Relish and Sauces – chopped finely and mixed with onions, mustard, and herbs or incorporated into homemade tartar sauce for a zesty twist,
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Storage instructions for Half Sour Pickles
Refrigeration:
Once the Half-Sour Pickles have reached the desired level of fermentation (typically 2-3 days), remove them from the jar, transfer them to an airtight container, and store them in the fridge.
Properly stored in the refrigerator, the pickles can last for a week to 10 days.
Reheating Instructions:
Ogorki Malosolne are best enjoyed cold or at room temperature. However, if you need to incorporate them into a warm dish, here’s how you can do it without compromising their texture too much:
- Remove the desired amount of pickles from the refrigerator and let them sit at room temperature for about 10-15 minutes before serving. This brings out more of their flavor without reheating.
- If adding to a warm dish (like a sandwich or burger), allow the pickles to warm up slightly on their own within the dish. Avoid direct heating, as it can make them soggy.
- Do not microwave the pickles, as this can make them lose their crunch and alter the taste.
- If you need to warm the pickles for a recipe, briefly heat the brine separately and then immerse the pickles in the warm brine just before serving. This helps maintain some of the texture while warming them slightly.
Half Sour Pickles
Equipment
- large glass jar or mason jars
- saucepan
- measuring cups and spoons
- knife, cutting board
- fermentation weight
- funnel
Ingredients
- 1-2 lb pickling cucumbers
- 1 piece fresh horseradish
- 1 bunch dill weed
- 3-4 garlic cloves
- 4 cups water
- 3 tbsp non-iodized salt
- 1 tbsp mustard seeds, whole
- 1 tbsp peppercorns, whole
- 1-2 bay leaves
Instructions
- Rinse the cucumbers under cold water. Trim the ends of each cucumber.
- Combine 4 cups of water and 3 tablespoons of salt in a saucepan. Heat gently over medium heat, stirring occasionally, until the salt is completely dissolved. Remove from heat and let it cool to room temperature.
- Wash your pickling jar thoroughly with hot, soapy water and rinse well.
- Place a few garlic cloves and a generous amount of fresh dill (dill weed or dill heads) in the jar. Add optional spices, such as mustard seeds, black peppercorns, or bay leaves.
- Pack the cucumbers tightly into the jar. If they fit, you can leave them whole or slice them into spears or rounds. Pack them as tightly as possible without crushing them.
- Pour the cooled brine over the cucumbers in the jar, making sure they are completely submerged.
- Add a few more dill branches and place a small plate or bowl on top of them to ensure the cucumbers stay submerged during fermentation.
- Keep the jar at room temperature and place it in a cool, dark place (like a pantry or cupboard)
- Let the cucumbers ferment for about 2-3 days. During this time, you may see bubbles forming, and the brine may become cloudy – this is normal!
- After two days, start tasting the cucumbers to see if they have reached your desired level of sourness and crunchiness. If they’re not quite there yet, you can continue fermenting for a few more days, checking daily.
- Once they’re ready, remove the cucumbers from the jar, place in an airtight container, and store them in the fridge for up to 7 days.
Notes
Nutrition
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Conclusion
With their fresh, crunchy, and tangy flavor, Half-Sour Pickles are a great addition to any meal. Whether enjoyed straight from the jar, as a sandwich topping or as part of a charcuterie board, I guarantee these half-sour pickles will become a favorite.
FAQ
What are Ogorki Malosolne – Half Sour Pickles?
Ogorki Malosolne – Half Sour Pickles are Polish fresh pickles that are lightly salted and fermented for a short period, resulting in a crisp and mildly tangy flavor.
How long do they need to ferment?
They typically ferment for 2-3 days at room temperature. You can taste them daily to achieve your desired level of sourness and crunchiness.
Can I use regular cucumbers instead of pickling cucumbers?
While regular cucumbers can be used, pickling cucumbers are preferred for their firmer texture, which holds up better during fermentation.
Why do I need non-iodized salt?
Non-iodized salt, like sea salt or pickling salt, is used because iodized salt can interfere with the fermentation process and affect the taste and texture of the pickles.
What if my brine becomes cloudy?
Cloudy brine is normal and a sign of active fermentation. It indicates that the good bacteria are doing their job.
How do I keep the cucumbers submerged in the brine?
To keep the cucumbers fully submerged, use fermentation weights, a small clean jar, or a resealable plastic bag filled with water.
Can I add other spices or herbs?
Absolutely! Common additions include mustard seeds, black peppercorns, bay leaves, and fresh horseradish root. Feel free to experiment with your favorite spices.
How long do the pickles last once fermented?
Once the desired fermentation level is reached and they are refrigerated, they can last 7-10 days. For optimal flavor and crunch, they are best consumed within a week.
Do I need to sterilize my jar?
While sterilizing jars is not strictly necessary for this short fermentation process, it’s important to ensure all jars and equipment are thoroughly cleaned to prevent contamination.
