It’s Pickling Time – Recipe and Fun Facts About Fermentation

May and June are the perfect months to make half-sour cucumbers. These seasonal vegetables are packed with flavor, and pickling is not only a cherished tradition—it’s also a fantastic way to add natural probiotics to your diet. If you want to taste real Polish summer, try making your own half-sours!  

Classic Half-Sour Cucumber Recipe Ingredients:

• 1 kg (2.2 lbs) fresh pickling cucumbers (firm and unwaxed)
• 1 liter (4 cups) water
• 1 heaping tbsp rock salt
• Several garlic cloves
• Dill heads with seeds

Optional: horseradish leaf, mustard seeds, oak or currant leaf

Instructions:

Wash the cucumbers thoroughly and trim the ends.

Boil the water with salt, then let it cool.

In a jar or ceramic crock, layer the cucumbers with garlic and dill (and any optional seasonings).

Pour the brine over the cucumbers so they’re completely submerged.

Cover with a clean cloth or plate and leave in a warm place.

After just 2–3 days, your half-sours are ready to enjoy!  

Fermentation Fun Facts:

Fermentation is a natural process where lactic acid bacteria break down sugars, giving cucumbers their signature tang and extending their shelf life. Even better—these cucumbers support gut health and immunity. Once a staple in everyday diets, fermented foods are now making a comeback as true superfoods.

If you’ve only ever bought pickles from a store, now is the time to try making your own. It’s simple, quick, and incredibly satisfying. And the flavor? Truly unmatched by anything store-bought!