- Brine %
- 5.00%
- Primary
- 14.0 days
- Secondary
- 30.0 days
- Temperature
- 60-68°F (15-20°C)
- Vessel
- crock or wide-mouth jar
Technique
Higher brine concentration than half-sour (5% instead of 3.5%) and cooler ferment (60-68°F is ideal — basement, root cellar, pantry in winter). Cucumbers + dill + garlic + horseradish root (1-2 slices per jar, for crunch) + mustard seed. Ferment 2-3 weeks. When brine is cloudy and pickles are uniformly yellow-olive with a firm crunchy texture, done. Can store cool (<60°F) for 3-4 months or refrigerate indefinitely.
Source: Polish Housewife — traditional ogórki kiszone.
Run the math: salt % · brine · temperature timing