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Vegetables from Poland
Cucumbers are packed in a jar or barrel with dill heads, garlic and horseradish, covered with salted water and left to ferment, first warm and then cool. Lactic bacteria turn the brine and cucumbers sour, and Polish quality rules ask for 1.2–2.5 % salt and more than 0.7 % acidity in the finished pickle.
| CucumbersTo fill a 1 L jar | [ryznar2020] |
| Salt1 tablespoon (about 20 g) | [ryznar2020] |
| Sugar1 level teaspoon (about 5 g) | [ryznar2020] |
| Horseradish1 piece of root and 1 leaf | [ryznar2020] |
| Dill flower head1 head | [ryznar2020] |
| GarlicA few cloves | [ryznar2020] |
| Water, boiled and cooled to room temperatureTo cover | [ryznar2020] |
| Starter | spontaneous |
Total time across the recorded steps: 4 days
What changes: Cucumbers are packed into a jar with dill heads, garlic and horseradish
Output: packed jar.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cucumbers are packed in a jar or barrel with dill heads, garlic and horseradish, covered with salted water and left to ferment, first warm and then cool. Lactic bacteria turn the brine and cucumbers sour, and Polish quality rules ask for 1.2–2.5 % salt and more than 0.7 % acidity in the finished pickle. Made in 4 steps over 4 days. The longest step, start the fermentation at room temperature, takes 4 days (Ryznar-Luty A. and Szymański M. 2020). Salt is 2–2.5 % (Piasecka-Jóźwiak K 2024). Lactic acid bacteria of the Lactobacillaceae and Pediococcus parvulus do most of the fermenting.
| Main step | 4 daysReported[ryznar2020] | Start the fermentation at room temperature |
|---|---|---|
| Temperature | 10 °CReported[ryznar2020] | Move to a cool room and keep |
| Salt | 2–2.5 %Reported[ibprs2024] | Add salt and sugar and cover with cooled boiled water |
| Acidity | pH 3.1–4.1Measured[ibprs2024][choinska2025] | Move to a cool room and keep |
Unlike vinegar pickles, ogórki kiszone are soured only by lactic fermentation in a light brine, with dill, garlic and horseradish for flavour.
Polish quality limits are 1.2–2.5 % salt, more than 0.7 % acidity and pH 3.2–3.8. Market pickles held 48–221 mg/kg putrescine, and in some the sum of four biogenic amines was above the estimated upper toxic limit, so the institute advises monitoring them as a sign of hygiene.
Hazards the sources name: Coliform bacteria, which also cause gassy faults; Enterobacteriaceae made up 23.6 % of the bacteria by sequencing in one of 10 market samples (none grew on plates).
Every number is labelled with how it is known. How this atlas is made
