Credit: http://e-przepisykulinarne.pl

Ingredients: 

• 2,5 kg of cucumbers
• horseradish
• garlic
• dill
• mustard seeds

Brine:

• 1 onion
• 3 cups of water
• 1 cup of white vinegar
• 2 cups of sugar
• 1 tablespoon of curry seasoning
• 1 teaspoon of salt
• few grains of ziele angielskie and black peppercorns

Steps:

Peel the cucumbers, remove seeds, cut into quarters and salt. Leave on the side for 1 hour.

Prepare the brine. Peel and slice the onion, combine with other ingredients and boil.

Sanitize your jars and when they’re dry put into each of them a piece of horseradish, 2 peeled garlic cloves, dill stem and 2 mustard seeds. 

Remove water from the cucumbers and put them into jars. Pour in the brine up to 2,5cm (1 inch) to the rim and close the jars. Pasteurize them in a water bath for 15 minutes and when you take them out flip them upside down and let cool.

***Side note: it is recommended in the recipe to cut cucumbers into quarters but you can also slice them or do any other shape you prefer. I personally like to slice them and then use as side salad to my dishes.***