Snacks > Poland > Kiszenie Ogorkow >
4 dill twigs
1/2 horseradish root, sliced
2 oak leaves
2 peach leaves
1/2 garlic clove
Salted water (1 1/2 TBS per quart)
Wash the cucumbers well, and place in jars (they usually fill 2 jars). Then place the dill, horseradish and the leaves in with the cucumbers. Cover with boiled (and cooled) salted water. Close the jars with their lids, and let stand at room temperature for two days. Refrigerate for at least one week. Recipe makes about ten pickles.
*Recipe source: "The Art of Polish Cooking" by Alina Zeranska.
Food Fare Culinary Collection: Polish Kuchina
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