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Kiszenie Ogorkow
Dill Pickles
10 cucumbers
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; place in jars (they usually fill two jars). Then place dill, horseradish, oak and peach leaves and garlic clove in with cucumbers. Cover with boiled but cooled salted water. Close the jars with their lids; 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.
Related Link:
Food Fare Culinary Collection: Polish Kuchina
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