The age-old art of pickling is a good one to familiarize yourself with because pickles are healthy, they are a great way to cut back on food waste, and you can easily customize them to your palate. This recipe gives you a basic take on your classic dill pickle and from this foundation – the sky is the limit.

Cucumbers Małosolne: Polish Pickles [Vegan, Gluten-Free]



  • Cucumbers
  • Garlic
  • A few sprigs fennel
  • A handful of celery leaves
  • A pinch of celery seeds
  • Some horseradish root
  • Salt and water in a ratio of 1 tablespoon of salt per 4 1/2 cups of water
  • A few black currant leaves (optional)
  • A few cherry leaves (optional)
  • A few oak leaves (optional)


  1. Put your cucumbers in the jar upright, tightly stuffing them in.
  2. Add the garlic cloves, fennel, and celery leaves, a piece of horseradish, and some horseradish leaf.
  3. Boil the water and add your salt.
  4. Pour this mixture over your cucumbers up to the rim of your vessel.
  5. Let this stand for at least a day before eating the pickles.