POLISH BRINED GHERKINS [OGÓRKI KISZONE]

Ingredients:

• 2 tsp yellow mustard seeds
• 2 tsp back peppercorns
• 2 tsp dill seeds
• 2 tsp whole all spice
• 10 small gherkins
• 2-3 sprigs of fresh dill per jar
• 1 whole garlic clove per jar
• 5 cm fresh horseradish root – optional 
• 2 tbs salt
• 1 L of water
• 1 jar large enough to hold your gherkins – I split mine between two jars

Method:

1. Wash and sterilize your jar/s. This is very important. The fermenting process relies on good bacteria so the last thing you want is unclean jars which will spoil the lacto-fermentation process. 
2. Wash your gherkins under cold water and set aside.
3. Boil your water with salt until it has fully dissolved.
4. Pack your jar firmly with the gherkins, half of the pickling spice, garlic and horseradish root – if using.
5. Fill the jar/s with the hot water right to the top. Your gherkins need to be fully covered by the liquid for the lacto-fermentation process to work.
6. Cover the jar with the lid which have also been sterilized
7. Set aside in a warm place for 1-4 weeks.
8. Enjoy with cheese, crackers, sandwiches…the possibilities are endless!