Half-Sour Pickles

A bowl filled with several whole pickles, with a bulb of garlic and wooden utensils blurred in the background.

5 from 1 vote

Learn how to make authentic Polish Half Sour Pickles with fresh cucumbers, garlic, dill, and horseradish. Naturally fermented and ready in just 2–4 days.

Prep Time15

Fermentation time2

Course: Side Dish

Cuisine: Polish, Slavic

Servings:

Calories: 14kcal

Author: Agnieszka

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

Note 1: Pick fresh small pickling cucumbners. They should be firm.

Note 2: Boil the water before adding salt. The brine can be hot, warm or at room temperature. Hot water shortens fermentation time.

Note 3: Do not use iodized salt. Kosher salt or sea salt work best. If you're in Poland, look for "sól kamienna".

Note 4: If you don't have a jar large enough to fit 2 lbs cucumbers, you can use 2 smaller jars, or other containers. Glass or ceramic container work best.

Note 5: My pickles took 48 hours to ferment. If your house isn't very warm, they may take longer, even 3-4 days. Half sour pickles keep much of their fresh, vibrant green color because they ferment for only a few days. As they continue to ferment, they'll gradually become more olive green and develop a tangier flavor.

Note 6: Don't put your fingers or any objects into the jar while the cucumbers are fermenting or you may accidentally contaminate the whole jar.

Note 7: Once the pickles are ready, store them in the brine in the fridge. If you leave them on the counter, they will continue to ferment and eventaully become fully fermented sour pickles (ogórki kiszone). Those are softer, much more sour and olive green in color.

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