Classic Fermented Polish Pickles

Old-world crunch with garlic, dill, and mustard seed

Make your own old-world fermented Polish pickles at home with garlic, dill, and mustard seed. Crispy, probiotic-rich, and ready in just 3 days!

Making Classic Fermented Polish Pickles

If you love the flavour of traditional Polish pickles—tangy, crisp, and full of dill and garlic—this simple fermentation recipe is for you. These lacto-fermented cucumbers are made without vinegar, relying instead on natural lactic acid bacteria to develop their deep, complex taste. Ready in just a few days and packed with probiotics, they’re a delicious and gut-friendly addition to any meal.

Serves:

1 x 1000 ml jar/ 35 ounce jar

Time to Prepare:

15 min

Time to cook or cure:

3-7 days

Skill

Beginner-friendly fermentation

Serves:

1 x 1000ml jar/ 35 ounce jar

Time to Prepare:

15 min

Time to cook or cure:

3-7 days

Skills:

Vegetable Fermentation

Ingredients & Tools

Ingredients

6–12 pickling cucumbers (enough to pack the jar tightly)
350 ml of 5% salt brine (350 ml water + 17.5 g fine sea salt) or enough to cover all pickling cucumbers
1 tbsp yellow mustard seeds
10 black peppercorns
2 bay leaves
6 sprigs fresh dill
3 cloves garlic
2 oak leaves, boiled for 30 seconds (for crunch)
1 tbsp honey

Tools

1000 ml/ 23 ounces sterile glass jar
Clean lid (optional: with waterlock)
Submersion device or fermentation weights
Kitchen scales
Wooden spoon to mix salt and water

Useful guidelines

Leave the jar at room temperature (18–22°C / 64–72°F) for 3 to 7 days.
Burp daily (open briefly to release gas), especially during the first few days.
Taste after day 3. Once the flavour is tangy and the cucumbers have a nice snap, it’s ready.
Store in the fridge (or a cool cellar under 10°C / 50°F) for up to 2–3 months.

Directions

Simply follow these steps in order to make Classic Fermented Polish Pickles:

Sterilize your jar, lid, and submersion device.
Make the brine: dissolve 17.5 g sea salt in 350 ml filtered water. Stir until fully dissolved.
Wash the cucumbers thoroughly.
Trim the ends of each cucumber to facilitate even fermentation throughout.
Layer the flavourings into the bottom of your jar: dill, mustard seeds, peppercorns, bay leaves, garlic cloves, and one oak leaf.
Pack the cucumbers upright and snugly into the jar. Add the tablespoon of honey.
Pour the brine over the cucumbers, ensuring they’re fully submerged.
Place the second oak leaf on top, add your submersion weight or device if needed. If they are packed tight enough, this might not be necessary.
Close the lid loosely to allow gases to escape. Place the jar on a small plate to catch any brine overflow.
Every day, burp the jar to release gasses that are formed.
Let ferment at room temperature for a minimum of 3 days.
Taste test on day 3: the brine should be tangy and lively.
Once ready, which could be only at day 7, you can tell once there is no more gas being formed.
Store the jar in the fridge or in a cold stable environment (like a cool cellar). Pickles will keep for several months.

Storage

Refrigerate after fermentation: Once your pickles taste just right—tangy, fizzy, and delicious—transfer the jar to the fridge or a cold cellar (ideally below 10°C / 50°F). This slows the fermentation almost to a stop and keeps the flavor stable.
Keep them submerged: Make sure your cucumbers stay fully submerged under the brine during storage. If anything pokes out, mold can form. Use a fermentation weight, another oak leaf, or even a clean cabbage leaf to keep them under.
Shelf life: Your pickles will stay good for 2 to 3 months in the fridge or a cold spot, often longer if they remain sealed and undisturbed.
Watch the brine: If the brine level drops over time (from evaporation or absorption), top it off with more 5% brine to keep everything submerged and safe.
Don’t double dip: Always use clean utensils to fish out your pickles—no fingers! This prevents introducing unwanted bacteria.

Frequently asked questions

Why use oak leaves in pickles?
Oak leaves contain natural tannins that help keep your pickles crunchy. Grape leaves or horseradish leaves can be used as alternatives.

Do I have to use honey?
No, but it adds a touch of sweetness and helps kickstart the fermentation. You can skip it if you prefer a sharper taste.

My brine looks cloudy—normal?
Yes! Cloudiness is a sign of healthy lactic acid bacteria at work. As long as it doesn’t smell rotten or grow fuzzy mold, you’re good.

Can I use any cucumber for pickling?
Stick to small, firm cucumbers. Gherkins or young slicing cucumbers work best. Avoid overripe or soft ones—they’ll go mushy.