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Source: wikipedia

Polish
Polish "ogórek kiszony"



Polish style pickled cucumbers (Polish: ogórek kiszony, plural: ogórki kiszone) are a type of pickled cucumber developed in the northern parts of Europe and have been exported worldwide and are found in the cuisines of many countries. As opposed to some other varieties of pickled cucumbers, they are prepared using the traditional process of natural fermentation in a brine which makes them grow sour. The brine concentration can vary between 20g/litre to more than 40g/litre of salt. There is no vinegar used in the brine of a Polish-style pickled cucumber.

The fermentation process is entirely dependent on the naturally-occurring Lactobacillus bacteria that normally cover the skin of a growing cucumber. Since these are routinely removed during commercial harvesting/packing processes, traditionally-prepared pickles can only be made from freshly-harvested cucumbers, unless the bacteria is artificially replaced.

Typically, small cucumbers are placed in a glass or ceramic vessel or a wooden barrel, together with a variety of spices. Among those traditionally used in many recipes are garlic, horseradish, whole dill stems with umbels and green seeds, white mustard seeds, oak, cherry, blackcurrant and bay laurel leaves, dried allspice fruits, and — most importantly — salt. The container is then filled with cooled, boiled water and kept under a non-airtight cover (often cloth tied on with string or a rubber band) for several weeks, depending on taste and external temperature. Traditionally stones, also sterilized by boiling, are placed on top of the cucumbers to keep them under the water. The more salt is added the more sour the cucumbers become. Since they are produced without vinegar, a film of bacteria forms on the top, but this does not indicate they have spoiled,and the film is simply removed. They do not, however, keep as long as cucumbers pickled with vinegar.

The concoction produced during the fermentation process, containing vitamins and minerals, is often consumed as a drink; it is also considered to be a remedy against hangover.

In Russia they are traditionally served as a side dish to vodka. In the United States and Canada, especially in Jewish communities and delis, they are sold alongside kosher dills in "full sour" and "half sour" varieties.


Lime

Lime pickles are soaked in lime rather than in a salt brine.[5] This is done more to enhance texture (by making them crisper) than as a preservative. The lime is then rinsed off the pickles. Vinegar and sugar are often added after the 24-hour soak in lime, along with pickling spices.

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