If you visit Poland in the summer, you'll find jars of ogórki małosolne (naturally fermented half sour pickles) on kitchen counters everywhere. Unlike vinegar pickles, these cucumbers are naturally fermented for just a few days, giving them a fresh, crisp texture and a lightly tangy flavor while they still keep their vibrant green color.
Made with fresh pickling cucumbers, garlic, dill, horseradish, and salt, they're one of the easiest traditional Polish recipes to make at home. Enjoy them as a snack, alongside grilled meats, sandwiches, or use them to make my comforting Polish Pickle Soup (Zupa Ogórkowa) once they become fully fermented.
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Recipe at a Glance
🥒 What it is: Traditional Polish half sour pickles (ogórki małosolne) made by naturally fermenting fresh cucumbers in a simple salt brine with garlic, dill, horseradish, and bay leaves.
🇵🇱 Cuisine: Polish
⏱️ Prep time: 15 minutes
🫙 Fermentation time: 2–4 days
🕒 Total time: About 2–4 days
🌱 Difficulty: Easy
☀️ Best for: Summer snacking, BBQs, open faced sandwiches (kanapki), and a side for authentic Polish meals
What is the difference between half sour pickles and brined sour pickles?
Both are naturally fermented in a salt brine, but the main difference is how long they ferment.
Half sour pickles (ogórki małosolne) are fermented for just 2–4 days, so they stay crisp, bright green, and only lightly tangy. Brined sour pickles (ogórki kiszone) ferment for several weeks, developing a much more sour flavor, a softer texture, and a darker olive green color.
In Poland, many people make half sour pickles first, then simply let the same jar continue fermenting until they become fully sour pickles.
Ingredient notes
- Pickling cucumbers – Choose fresh, firm, pickling cucumbers.
- Water – The base of the fermentation brine - boil it before using.
- Kosher salt – Don't use iodized salt.
- Garlic – Adds classic savory flavor. I like to cut a whole bulb in half but you can also use peeled garlic cloves.
- Fresh horseradish – Traditional in Polish pickles and helps keep them crisp.
- Bay leaves – Dried
- Fresh dill with flowers – Gives the pickles their signature flavor.
See recipe card for quantities.
How to make no vinegar half sour pickles
- Step 1: Wash and scrub the cucumbers well, cut off the ends (if you want), then soak them in cold water for at least 30 minutes. This helps them stay extra crisp.
- Step 2: Make the brine. Dissolve the salt in boiled water. The brine can be used hot, warm, or cooled to room temperature.
- Step 3: Fill the jar. Sanitize the jar, then pack the cucumbers tightly with the garlic, dill, horseradish, and bay leaves.
- Step 4: Ferment! Pour the brine over the cucumbers until completely submerged. Cover loosely and leave the jar at room temperature for 2-4 days until the cucumbers become lightly tangy while still bright green and crisp.
- Step 5: Serve or transfer the jar to the refrigerator once they're ready.
Tips for Success
- Use the freshest pickling cucumbers you can find.
- Choose kosher or sea salt.
- Pack the cucumbers tightly so they stay submerged.
- Fresh dill flowers (or seed heads) provide the best flavor.
- Hot brine speeds up fermentation slightly.
- Keep everything clean to avoid unwanted bacteria.
- If the jar is very full, place it on a plate in case some brine bubbles over during fermentation.
How Do You Know They're Ready?
Half sour pickles are ready when:
- they're still mostly bright green,
- they taste lightly tangy,
- they're very crisp,
- the garlic and dill flavors have infused the brine.
If left at room temperature longer, they'll continue fermenting into full sour pickles (ogórki kiszone), which are darker, softer, and much more sour.
What to Serve with Half Sour Pickles
These pickles go with almost any traditional Polish meal. Try serving them with:
- Kotlet Schabowy (Polish Breaded Pork Chops)
- Kotlety Mielone (Polish Meat Patties)
- Pierogi
- Sandwiches and burgers
- Grilled or sauteed kielbasa
- As a side dish, along side Buraczki (beet salad) and Mizeria (creamy cucumber salad)
- They also work in Polish Pickle Soup (Zupa Ogórkowa)
Storage tips
Store the pickles in their brine in the refrigerator once they've reached your preferred level of fermentation.
They'll keep for several weeks in the fridge, although they'll slowly continue to become more sour over time.
Always keep the cucumbers submerged in the brine.
FAQs
Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here
Yes, although horseradish is traditional in Poland. The pickles will still ferment successfully, but the flavor won't be quite the same.
Yes, but it won't be the same. If you have access to whole stems with flowers, those work best.
More Polish recipes
Looking for other recipes like this? Try these:
Recipe
Half-Sour Pickles
Equipment
- 1 2 quart jar or 2 smaller jars
Ingredients
- 2 lbs pickling cucumbers See Note 1
- 4 ¼ cups water See Note 2
- 1 tablespoon kosher salt See Note 3
- ½ bulb garlic or 6 cloves
- 2 inch piece of fresh horseradish peeled and sliced
- 2 bay leaves dried
- 2 dill weed stems with flowers
Instructions
- Wash and scrub cucumbers well. Cut off the ends, if you want the pickles to ferment faster.
- Soak the cukes in cold water for at least 30 minutes.
- While the cucumbers are soaking, prepare other ingredients: pour boiled hot water into a jug or jar, add 1 tablespoon salt and stir to dissolve. Wash the dill stems, peel and slice the horseradish.
- Wash a large glass jar (2 qt) and its lid thoroughly with hot, soapy water, then rinse well. Carefully pour boiling water into the jar (and over the lid) to sanitize it. Let the water sit for a minute, then discard it and allow the jar to cool slightly before using.
- Place the cucumber in the jar, layering dill, garlic, horseradish and bay leaves. I start with putting the cucumbers in vertically. They should be quite tight for best results.
- Once everything is in the jar, pour in the salty water. It can be hot, at room temperature or cold. I like to add hot water because it shorterns the fermentation time. You may not need the entire amount which is ok. The cucumbers should be completely covered though.
- Place the lid on the jar without tightening it completely to allow air and fermentation gases to escape. You can also cover the jar with a clean cloth secured with a rubber band.
- Place on the kitchen counter or a warm spot for at least 48 hours to ferment. If your jar is very full, place it on a plate or a bowl to catch any juice that may come out (not likely but it can happen and ruin your countertop).
- Once your pickles are done, enjoy right away or close the lid or transfer to a different glass container (with the brine) and place in the fridge.
Video
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Doug says
These are perfect and you can hardly ever find them at the store, only vinegar "kosher dill". Awesome, easy recipe!