Polish pickled cucumbers are more salty and less sour than gherkins.

per 1-litre jar:

- cucumbers: 3 - 6, depending on the size

- water: 1 litre
- salt: 30g (heaped tbsp)

- dill (whole stem with leaves and flowers)
- garlic: 2 cloves
- horseradish: half of the root
- mustard seed: 10-20 seeds

1. Soak cucumbers for about 1 hour.
2. Prepare brine: dissolve salt in water.
3. Peel garlic and horseradish and slice the horseradish.
4. Fill the jar: put part of the dill on the bottom, then put cucumbers, garlic, horseradish and mustard seeds.
5. Put the rest of the dill on the top to cover cucumbers.
6. Pour the brine. Make sure that whole cucumbers are under the surface. Remember to leave some space for gases created during fermentation.
7. Close the jar not too tight and put on a tray - for next few days the brine will drip from the jar. Do not boil the jar, at least until fermentation ends.

Cucumbers are ready after several weeks. But they can be eaten earlier, after only 3-5 days - then they are called małosolne (lit. low-salt) and are only half pickled, less salty and less sour.