Polish pickles - OGÓRKI MAŁOSOLNE - ready in 2 days - how to make Polish food.
ฝัง
- เผยแพร่เมื่อ 1 ต.ค. 2024
- #pickles #canning #poland In this video Anna of PolishYourKitchen.com teaches you how to make a Polish 2-day pickles in brine - ogórki małosolne.
Link to OGÓRKI recipe: www.polishyour...
Link to PICKLE SOUP recipe: www.polishyour...
Link to apron/t-shirt/merch shop: www.polishyour...
Link to Facebook: / polishyourkitchen
Link to Instagram: / polishyourkitchen
Link to mini cookbook on Amazon: amzn.to/3n9o41T
Want to sponsor a video? Email me at polishyourkitchen@gmail.com
To see more videos, please subscribe. New recipe video posted every Monday plus BONUS videos on random basis.
Below is a list of tools and my favorite things I use in my kitchen. The links listed are affiliate links, this means that if you choose to buy something, I will get a few cents from that sale. This doesn’t affect the price of the item, just lets me generate a bit of income for providing you free content on my blog /polishyourkitchen.com/, and this channel. I only list items that I use /or used/, know, love and feel confident in recommending them to you. Thank you for your support.
Lodge cast iron pot / Dutch oven with lid: amzn.to/2K46X0v
KitchenAid: amzn.to/2i8Dp3L
Pasta roller: amzn.to/2EFL18e
KitchenAid sausage attachment: amzn.to/2oQHWuE
Bundt cake pan: amzn.to/2ndqwrd
Food processor: amzn.to/2rIlwAA
Measuring cups: amzn.to/2BuIKd4
Measuring spoons: amzn.to/2DAxiyh
Silicone spatulas: amzn.to/2Gg8oWz
Pierogi cutter: amzn.to/2vIHCFP
Egg slicer examples: amzn.to/2Rsu3lI
or amzn.to/34rxOwG or amzn.to/2V07SW1
I have not used this particular brand SAUSAGE STUFFER but it looks exactly like the one I have, so I can recommend the design (quality, however, I cannot guarantee): amzn.to/2WuBP1y
Food items I recommend:
Wild mushrooms: amzn.to/2jGZK9c
Natural Casings: amzn.to/2FefD07
OTHER WAYS TO SUPPORT ME AND MY CHANNEL:
You may also choose to support my blog and my channel by donating a few bucks via PayPal at paypal.me/polis... Your support is greatly appreciated and allows me to create more recipes, more photography and more videos for your to enjoy. Thank you kindly.
Content I provide on my blog and TH-cam channel is free and will always be free. Financial support is not required to enjoy it. Other ways to support me:
1. Watch my videos /all the way through/ and hit the LIKE button under each video.
2. Subscribe to my TH-cam channel.
3. Subscribe to my blog @ polishyourkitchen.com - just type your email address into SUBSCRIBE line.
![[Full Episode] The Restaurant War Thailand ศึกพ่อค้าซ่าแม่ค้าแซ่บ Episode 2 | 29 ก.ย. 67](http://i.ytimg.com/vi/r3lfLNH6Ke4/mqdefault.jpg)
Love this video. Makes me want to come to Poland in the summer. I'm a pickle fanatic. Never knew brined pickles were so easy to make. I will be making these. And then I will make pickle soup with them. Thank you so much. I'm subcribing to your YT and your website.
Love your Chanel. I believe in the "less is more" idea. I am going to make these the minute I find pickles at the farmers market. The taste of pickles like these take me back to my early days in Polska. Have not been too successful with some of the other recipes I found, because they start over complicating the traditional recipe with non traditional herbs and spices. and my mom won't bother sharing hers, she gives me the "you know you could just buy them at any of the Polish deli stores. I do remember my grandma have me go collect black currant leaves from neighbours gardens, or oak tree leaves in the wooded areas around her town Kielce. I think with polish foods there are as many recipe variations as there are households.
Greg, I hope you cook up a bunch of "old" recipes... I know what you mean about memorable flavors... you can't make that stuff up! It's ultimate comfort food, isn't it?!😌
I have been told to use bay leaves, which I do, if you can't find grape leaves or horse radish leaves.
They have the same tannins in them that keep the pickles crunchy!!
Thanks for that tip!
Also sauer cherry leaves
*that is a cool 'science tip' ;)*
Hello! About how many bay leaves would you recommend for around this amount t of pickles do you think?
@@TalkingBoomslang... two or three, depends on the size of the bay leaves, but two or three should be good!
Just what I needed!! My parents used to make these but, I never learned how. Now, I have!! Thanks.
5:34 "...I have to wash this..." 🤣🤣 That was just a hilarious reaction!
Yes, I’m a very talented and rehearsed TV personality... NOOOT!! 😆
that horseradish is offensive looking lool
😆
😂😂😂😂 great minds think alike! I thought so too!!
! My family makes these pickles every year. We add dry mustard powder to ours. You're right, they don't last long
Wow! the old fashion pickle barrel. That's exciting, I love those pickles.
The horseradish leaf has an important function: the tannin in it keeps the pickles crisp. You can get the same tannin from bay leaves or even a tea bag! But horseradish is very easy to grow, to the point where it can be invasive so be aware.
I made this kind of pickle with green tomatoes in the fall when it became too cool for them to ripen outside and they were fabulous!
3:33 cutting ends of cucumber speed up the process of fermentation, 48h and they are ready to be eaten:)
Yes, very hard to find enough counter space for multiple containers in various states of fermentation. They can be refrigerated to slow them down, and I do can some (for my husband, for medical reasons). The brine is also a wonderful mouthwash (what did mommy make you gargle with when you had a sore throat?). Mom said she used these when we were teething. Not surprising I can't get enough of them.
I drink some of the brine and use the rest for pickle soup. Thank you for sharing!😊
Thank you for showing I'm from South Africa oh im also part POLISH
I’m going to try this today, adding red onions for some extra heat. Thanks for the recipe & demo! xo
Did you just say "just go with good quality salt" ? xD
Jesus christ woman!
Today i sampled my first batch of sauerkraut with your recipe after 7 days fermenting. Also just made a few jars of these today. I wonder if these will be like the pickles i had from Lituania and Latvia! As always, thanks for the tips! I might have to try this pickle soup when they are ready!
How was it at 7 days? I’m willing to bet it’s not ready yet. I’m also curious what you’ll think of the pickles. Pls let me know 😊
Great Video! What do you do with pickles that are left. I left them in the jar but it became very cloudy and sour. Next time, should I rinse them and put them back in the jar with fresh clear water? Thanks again for the great videos. I made these with my Grandpa when I was a kid. Back then the never lasted long enough to be an issue!
Anna,we would like to know a little bit about your back ground, if You would not mind,lovely polish Lady?
Awesome and thanks for sharing. When you have eaten the jars contents can you simply add more cucumbers for another go round?
*Hi!, Please do a video on how Tannins make the 'lactoFerment' stay crisp!* ..with a video title on this specific topic!
Are you going to do a video on cucumbers in brine???
My father used to make it in a big crock in the basement for around 3 weeks before they were ready to eat
And I never got the recipe
Can't wait to try. Finishing up the last batch which is a match except my grandfather who taught me how to make these never used leek or hot water. It takes about 3 weeks to ferment but that is with cold water. Hvala and enjoy the day!
Małosolne is low sodium
i recently ate this when one of my Polish friend got for me.. I really loved it.. Thanks to you now I know how to make it at home :)
Will these pickles ferment while refrigerated?
I used your recipe exactly. In America, Pittsburgh exactly, I had to search 3 hours for all the ingredients. So I made them. I waited 48 hours and they weren't so tasty. Waited another 24 and tasted another, not so good. Today is 5 days and they tasted better after I put them in the fridge. Maybe the ogorgki weren't so young? The leek had added an overwhelming oniony taste, so less might be better.
Trying to collect all of the ingredients sounds like a big pain in the ass! Wish it was a bit easier. Hope you try again. What kind of salt did you use?
@@PolishYourKitchen kosher salt. Maybe the cucumbers weren't young spring cucumbers. Mine tasted too much like the leek.
It could be your water has more chlorine in it which can prohibit all the good stuff going on to ferment the pickles.
@@PolishYourKitchen I am in Poland and the young cucumbers are used. Plus fresh dill.
Are these a similar recipe to Krakus Polish dill pickles ?
Thank you, Anna! I look forward to making these!
If they get to one Day tops two you are lucky. We have pepper Garlic etc but no Horseradish or leek, sometimes one or two small chilies the small ones.
Oh yes, love to spice them up with chillies! 😲
finally I found the receipe in Englih, it was even difficult to explain my non Polish friends, what it is, as there is no words for 'malosolne':) in English
My mom and I tried to make these a few years ago but in a large crock I like your idea with the glass jar can't wait until my cucumbers are ready from the garden! I love watching your videos
Thank you 😊 Good luck!
Hi, I don’t have access to small pickling cucumbers so I was wondering if I can use Lebanese cucumbers instead….thank you 🌺
I haven’t tried that but would be curious to know.
I've fermented all different kinds of vegetables and haven't found one yet that WON'T work. Have used small zucchini in place of cukes when I couldn't find them and it worked well. I'd give them a try!
You really should advocate for weighing your salt in relation ship to the amount of water. A 3 to 4% brine is optimal and that is about 33 grams salt per quart water. Salt comes in many crystalline forms and they do not calc out when used by measure. You could tattoo that recipe on your arm lest you forget!
We use about 2-2.5% brine for cabbage (and pickles too) here in Poland. I’ve tested this ratio many times, weighing different types of salts and came to the conclusion that it takes about a heaping tablespoon of salt to 1 liter of water. Don’t need to weigh it, if you add a bit more, it will still work.
Pls hold your comments about tattoos. No need to be snarky.
@@PolishYourKitchen Snarky! Good word, haven't heard that in years.
They look great I have to try em
Made your pickles. Omg they turned out amazing. So deliciouse .thank you so much .Iove Canada
Thank you, dziękuję bardzo!!! I had these for the first time a couple of weeks ago. They are amazing. And now, thanks to you I can make them too.
Ok Tuesday I made your recipe. (1st time ever). Today is Friday and tried one. They aren’t sour enough still a bit reg cukes tasting so are they not quite ready and just need to wait more. Maybe didnt add enough salt (measured 8 cups water and added 2 Tablespoons). Nothing to judge by since I never ate them before. Otherwise they appear to be good which means edible. HELP!
I know this is a yr. Ago video, didn't know you then. Question hope you might see...how long will they keep🤔easy recipe, gonna do, can't find plain brined in Michigan 😢
We always used oak leaves. I need the probiotics after several months on antibiotics. I also need that taste!! I prefer to eat them sooner than later....kind of like half-sours. They're ok later but, I like the fresher taste, before they're fully pickled.
You can also use oak leaves. it is the tannin continent that contributes to making the pickles crisp.
Thanks for sharing!😊
Looks delicious will try
Do you have the link to where I can purchase the glass jar with that loose lid? Great instructional video by the way-Thanks
Hi David, I'm sorry but I don't have a link to the one that I have. I have owned it for years, and have no idea where I got it lol. I'm sure a quick search on Amazon, or ebay will set you on the right path. Thanks for watching!
Walmart
Excellent 👌 thanks for sharing
Welcome 😊
My father was born in Poland. His family moved to the states when he was 6 yrs old. He made these pickles in a wooden barrel . He kept them cool in our barn, they were the best.
Alum powder also works. Just the tip full of a pairing knife of alum.
Anna. Were do we find those very large glass jars for pickling
This one is the simplest cookie jar I got at a large grocery store in the US. Any glass, ceramic or even plastic container will work.
Walmart
Grest pickles lluv them. Got your polish your kitchen book
Just so happy with it..
You are right. They dont last.
Yay! Thank you!
😋👏
I’m on dialysis as I have no kidneys & salt is my enemy. I love pickles so I make my own with no or very little salt.
This is the reason I fill my garden with pickling cucumbers and dill! I need to find where I can get seeds for those massive dill flowers. If anyone knows, please tell me. I typically use grape leaves to keep my pickles crunchy but might give cherry leaves a try.
One day... 🥒
Get regular dill seedlings or seeds and let it grow way past its harvest, kind of like a weed. Once it passes its prime harvest it will start growing those umbrellas and bloom. Don't harvest it all let it grow till the umbrellas start going dry. Few of those umbrellas will end up giving you seeds to spare for years.
But this umbrella is REGULAR dill! Only grown up! It has to be grown. Longer. Then these umbrellas will be made!
Beautiful channel 👍
👍
6:22 ...and Black currant leaves. ☝🏼😉
How long do they last if you leave them on the counter or do you have to refrigerate?
Can you water bath Cann these?
Yes 🤓
Hi Anna, have you ever used rhubarb leaves in place of the horseradish? Steve form Charleston SC.
Rhubarb leaves are poison do not use
Tired making these but they turned out mushy. Could not find horseradish, grape or cherry leaves and used bay leaves instead. I did go away for 9 days so not sure if that was the reason they did not turn out.
That could happen for a few reasons. Not enough salt to liquid ratio, cucumbers not up to spec. Bay leaves won't do the same thing as grape leaves, so keep on searching. Being gone for 10 days shouldn't really have caused it. Give it a try again! Thanks for watching and good luck!
What about pickling salt?
How would you go about storing these when they are done fermenting, transfer to jars with the juice and then store in refrigerator?
Yes!
I bought a lovely big jar from Ikea which is perfect - and my other tip is to use marbles in a vegetable bag to weigh down the ingredients. Works well for my sauerkraut too. Now for the big test - can I wait 2 days? Thanks, can’t wait to try them.
Awesome! How did it turn out?
Hi - they didn’t taste the way I remember them so will try again when its cucumber season in Australia later in the year. I didn’t think it was possible to overdo garlic but looks like I did - also I need to follow the recipe more closely particularly with the dill, so will plant some in my garden. Hope you’re both enjoying your Spring and nearly Summer.
How do you sanitise the jar? Is it boiling the jar in hot water?
Yes
Nice hair’s cut madame!!
Could you post a recipe for the vinegar type?
Just add a little vinegar at the end and a tiny bit of sugar. You'll be surprised
Do you ever can or preserve for the year?
Yes. :)
@@PolishYourKitchen would love to see that! If you could find time. Ty!
@@PolishYourKitchen my son is 26yrs old and you may find this silly but he is continuously cooking and delivering to his Gram n Grampa whom are ill. And trying to find authentic recipes to bring them joy and what they want. And I help him in his endeavors. And yes they are Polish. Ty for all you do!
Don’t find this silly at all❤️ tell him to make an apple cake “jabłecznik” (recipe in desserts section on PolishYourKitchen.com), I’m sure this will make their day. 🥰
@@PolishYourKitchen TY ❤❤❤
Anna, I travel to Poland regularly. It would be cool to meet you in person. Where are you located?
😮
You’re a beautiful woman. Please let your hair grow out some like it was about a year ago. It’s so pretty like that and you looked younger! Your videos are great but the new shaved look is not flattering. 😢 I love your channel!
How long do they last?