Polish Sweet-and-Sour Pickles

By Barbara Rolek

Updated 07/22/19

Cucumber pickles with parsley
Matilda Lindeblad / Getty Images
  • Total: 30 hrs
  • Prep: 30 hrs
  • Cook: 0 mins
  • Refrigerate: 336 hrs
  • Yield: About 8 quarts (256 servings)
Nutritional Guidelines (per serving)
17 Calories
0g Fat
4g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: About 8 quarts (256 servings)
Amount per serving
Calories 17
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 223mg 10%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 0%
Protein 0g
Calcium 2mg 0%
*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.)

Eastern Europeans love the combination of sweet and sour flavors just about as much as they love to preserve foods. Here is a wonderful recipe for sweet-and-sour pickles.

In Polish, this is known as słodko-kwaśnym ogórkiem (SWOHD-koh KVASH-nim oh-GOORR-kyem). This is just one and it doesn't require a hot-water bath, so the jarred pickles must be refrigerated (up to two weeks) until eaten.

Ingredients

  • 25 medium pickling cucumbers (washed and sliced 1/4-inch thick)
  • 6 medium onions (cut into thin rings)
  • 2 green peppers (washed and diced)
  • 3 cloves garlic (minced)
  • 1/2 cup pickling salt (or kosher salt)
  • 3 cups cider vinegar (or white vinegar)
  • 5 cups sugar
  • 2 tablespoons mustard seeds
  • 1 1/2 teaspoons celery seeds
  • 1/2 teaspoon whole cloves
  • 1 tablespoon turmeric

Steps to Make It

  1. In a large bowl, combine cucumbers with onions, green peppers, garlic, and salt. Let marinate 3 hours.

  2. In a large saucepan, mix vinegar with sugar, mustard seeds, celery seeds, cloves, and turmeric. Bring to a boil.

  3. Add the marinating liquid to the saucepan and again bring to a boil.

  4. Meanwhile, fill up to 8 sterilized quart jars with sliced cucumbers, vegetables, and spices, packing tightly.

  5. When vinegar mixture returns to the boil, immediately pour it into the jars, leaving 1/4-inch headspace. Cover with sterilized lids and rings, screwing them on.

  6. Turn upside down on a clean cloth and cool. Refrigerate cooled pickles until ready to serve.

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