Unique cucumbers that you can’t buy in the store, traditional Polish cucumbers, whitch are undoubtedly a symbol of summer.
The process of preparing low-salt cucumbers is very simple. It looks the same as polish sour pickled cucumbers, the only difference is the fermentation time. Fresh cucumbers are washed, soaked in cold water for several hours, then put into jars with spices and brine. We leave the cucumbers in the brine for a few days, depending on how much processed cucumbers we like, we can eat them even after 2 days!
The longer the cucumbers lie in the brine, the more distinct their taste and aroma is. Low-salt cucumbers have a characteristic salty and sour taste, which is refreshing at the same time. They are perfect as an addition to sandwiches, salads, hot dogs or hamburgers. They can also be served as an appetizer, addition to main courses or eaten alone as a snack.
It is worth mentioning that low-salt cucumbers also have benefits for our health. They are low in calories, rich in vitamins such as C, B, K, E and minerals: potassium, magnesium, copper, calcium and iron. They also contain natural probiotics that can support the digestive system.
Low-sodium cucumber is a “state” between fresh and suor pickled cucumber. It tastes different every day, so if you are a fan of fresh 2-day-old low-salt cucumbers, the only way to try them is to prepare them yourself.
Below you will find the exact recipe and video tutorial how to make them.
Polish Low-sodium Cucumbers
Homemade Low Salt Cucumbers Recipe
1 l of brine
- 1 l hot water
- 1 tbsp salt
1 l jar of pickles
- 8 medium cucumbers (about 400g)
- 2 cloves garlic
- 4 slices horseradish (about 5mm thick)
- 2 leaves grape (and/or currant and cherry leaves)
- 1 tsp mustard seeds
- ⅓ bunch dill
- 400 ml brine
- Wash and soak cucumbers in cold water for a few hours, this will make them firm and crunchy.
- Slice the horseradish root, cut the garlic in half (without peeling it), slice the dill or divide the bunch into pieces and bend it to fit into the jar.
- Prepare the brine. In 1 liter of hot water dissolve 1 heaping tablespoon of salt.1 l hot water, 1 tbsp salt
- Put horseradish, garlic, grape, currant and cherry leaves, mustard seeds, dill and 8-12 cucumbers (depending on how many will fit in) into the scalded jar. Pour the hot brine, close the jar and put it in a warm, dark place for 2-7 days.When the cucumbers are ready depends on on the temperature and size of the cucumbers. Cucumbers are gaining "power" with each passing day. If you prefer 'fresher' cucumbers they will be ready after 2 days, if you prefer a more intense taste, give them 5-7 days. If you leave the cucumbers for longer (about 2 weeks) the cucumbers will become polish sour pickles. After this time, I put the jars in the fridge, but you can also move them to the basement or other cool, dark place.8 medium cucumbers, 2 cloves garlic, 4 slices horseradish, 2 leaves grape, 1 tsp mustard seeds, ⅓ bunch dill, 400 ml brine
Percent Daily Values are based on a 2,000 calorie diet