Polish Dill Pickles (Ogórki Kiszone)

Garlic dill pickles on a plate

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Prep: 20 mins
Cook: 0 mins
Fermentation Time: 0 mins
Total: 0 mins
Servings: 8 to 10 servings
Nutritional Guidelines (per serving)
31 Calories
0g Fat
7g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 31
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1417mg 62%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 2%
Protein 1g
Calcium 44mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy recipe for Polish dill pickles, or ogórki kiszone (oh-GOORR-kee kee-SHOH-neh), results in a tangy, fermented pickle that is so much better than store-bought. Salt and naturally occurring lactic acid are the only preservatives in these pickles, so using bottled water and pickling or kosher salt are critical, and are what make the pickles crisp. Canning or water-bath processing is not required but you do need a sterilized jar at the ready.

The beauty of this recipe lies in its adaptable yield; you can make just a 1-quart batch, which will serve 8 to 10 people, or as many quarts as you like and they come out perfectly every time. The pickles will be ready to eat in five to six weeks unless you use the quick-eating pickle technique, which means the pickles are ready in half the time.


  • 1 tablespoon mustard seeds
  • 2 cloves garlic (peeled), divided
  • 1 stem dill (with seeds)
  • 8 to 10 pickling cucumbers (washed and dried)
  • 2 tablespoons pickling salt (or kosher salt)
  • 1 quart bottled water

Steps to Make It

  1. Gather the ingredients.

  2. Place the mustard seeds, 1 clove garlic, and the dill in a sterilized 1-quart jar. Tightly pack the pickling cucumbers in the jar, positioning the last one horizontally to help keep the cucumbers below the brine. Top with the remaining garlic clove.

  3. Dissolve the salt in the bottled water.

  4. Fill the jar with the saltwater to within 1/4 inch from the top. Cover the jar loosely with a sterilized cap and keep it in a cool, dark place (55 F to 60 F) like the basement. The jars must not be closed too tightly because as fermentation takes place, the accumulated carbon dioxide must be able to escape. Some oozing of brine is unavoidable, so place the jar on a plate or tray and store it in a place where seepage won't be a problem.

  5. Fermentation typically takes 5 to 6 weeks. When fermentation is complete, tighten the lids. If the lids are tightened too early, the trapped carbon dioxide will make the pickles mushy; if lids are not tightened after fermentation, spoilage can occur.

  6. Once opened, place the pickles in the refrigerator. Enjoy.

Quick-Eating Pickle Version

Quick-eating pickles (ready in 2 to 3 weeks) can be made by reducing the salt to 1 1/2 tablespoons per quart of bottled water and allowing fermentation to take place at room temperature (70 to 75 F).

Source: Adapted from a recipe by Marcin Filutowicz, professor of bacteriology at the University of Wisconsin at Madison.