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Ogórki Kiszone! Traditional Polish-style dill pickles

October 15, 2017, 2:30 pm - 4:30 pm



This Baltic-style fermented cucumber has followed its immigrant makers all over the globe. Learn the history and regional variations of this pickle that goes by many names. Participants will prepare and take home a personal ‘crock’ to ferment at home.

The Polish-­style pickled cucumber (Polish: ogórek kiszony/kwaszony) is a variety developed in the northern parts of Europe. It has been exported worldwide and is found in the cuisines of many countries. It is sour, similar to kosher dills, but tends to be seasoned differently. It is usually preserved in wooden barrels. A cucumber only pickled for a few days is different in taste (less sour) than one pickled for a longer time and is called ogórek małosolny, which literally means ‘low­salt cucumber’. This distinction is similar to the one between half­ and full­sour types of kosher dills.

Another kind of pickled cucumber, popular in Poland, is ogórek konserwowy (‘preserved cucumber’) which is rather sweet and vinegary in taste, due to the different composition of the fermenting solution. It is kept in jars instead of barrels or cans.

In this workshop, we’ll be making both kiszony and konserwowy styles of fermented cucumber pickles.  Participants will take home a fermenting bucket and jar.  Please bring a small box for carrying and a taste for traditional Polish pickles!

Christina will be available for a book signing after the class.





Christina Ward is a Wisconsin native and Master Food Preserver for Milwaukee County. Through her popular food preservation classes, she has taught thousands of people to safely can, dehydrate, and ferment. Her new book –  Preservation: The Art and Science of Canning, Fermentation and Dehydration was published by Process Media in 2017.  She credits the punk rock/DIY scene for instilling a sense of community of sharing. Through her food preservation and teaching work, she has fostered and assisted dozens of micro-food businesses and non-profit urban agriculture organizations. She writes about food history and preservation for numerous publications, including: Edible MagazineRemedy QuarterlyThe Runcible SpoonThe Milwaukee Journal/Sentinel, and more.


Key Information:

Class Location: Recreational Center, 134. S Locust St, Reedsburg, WI 53959
Each attendee will make take home some pickles.
Please bring a small box for carrying your pickles home.
This is a hands-on class.
Check-in begins 10 minutes before the start of the class