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Stalowa Wola, Poland, July 2011

In A Pickle

What do you do on holiday? Well, sometimes you get pulled into the kitchen for a good pickle-making session. Making these sour little Polish pickles is a relatively fussfree process - gather your containers and ingredients, assemble them in the jars and then pour some hot, salty brine over it. Put the caps on, leave the jars aside for a few weeks, and you've got a stash of tasty gherkins to accompany every meal (maybe not breakfast).

Dill umbels in clean jars. 

Garlic and fresh horseradish for a tasty pickle. 

Most important ingredient - fresh, washed gherkins. 

No vinegar is added to the brine at all, just lots of salt and water. The sourness comes from the alchemical combination of salt, water and bacteria...yummy!