This is such an easy recipe but I had a hard time to figure out what I should call them in English.
In Polish we call these Malosolne (maw-oh-SOL-ne).


I have seen different names at the farmers market and when I tasted them some were close in taste to the ones my mom makes. But not quite…  I don’t want to call them sour because there is no single drop of vinegar in them. And many times there are more spices in them that I don’t want. These are the simple pickles that you will find in many groceries and farmers stands or at homes at this time of the year in Poland. It’s exactly the same brine that you would use for regular Polish pickles in brine.  However the cucumbers you find at markets now are still coming from green houses so they might not survive the long term pickling too well.  Hopefully within a month or two maximum you will be able to get the seasonal cucumbers grown in the ground, but if you are not sure what you’re getting, simply ask.  I will be making lots of jars this year again to keep us going through winter time and will be happy to share canning methods with you later :)


It takes only 3 to 4 days to pickle those and you should eat them within the next week maximum. They will be super crunchy and refreshing either as a snack or addition to your salad or barbecue meat. I just like to open a jar and eat them directly from there :)

The most difficult part I faced was finding the right dill and fresh root of horseradish.  Eventually I bought the dill in a pot since I couldn’t find the pickling dill, and for this type of pickles you can use the cut dill that you can usually find in a store. Finding horseradish wasn’t easy either. I searched at Farmers Market with no luck and finally found it at Harris Teeter. You will need either a large empty jar or two small ones to hold your cucumbers and brine. The important part is the water and salt ratio. It should be 1 ½ tablespoon for 1 liter of water (4 cups). So if you end up buying more cucumbers you will have to increase the ratio. And remember that when you pick them in a stand, make sure you touch every single one and pick only those that are tough and firm and no yellow color is coming through. More »

tartThis is the season when my every trip to the Fresh market ends up bringing home fresh beets with stems. I just love the sweet taste of the young beets and tartness of the stem. There are so many ways to use them in the kitchen and today I would like to share with you an idea for a tart. I used my previous recipe for the dough but I made a little bit more dough so that I could lay out the lattice and make it look pretty. If you don’t like ricotta, you can use goat cheese or feta cheese. It’s such a perfect dish for lunch or light dinner on a hot afternoon here in DC that the only thing that makes it better is a glass of cool white chardonnay. More »

07. March 2014 · Write a comment · Categories: Vegetables · Tags: ,

leek tart frontIf you ever wonder what to bring to your friends’ house party I have a perfect solution for you. Unlike other food that gets bad when cold, this one is great served either warm or cold. This is also perfect as a starter before a sit down dinner with friends or as a side for pan seared chicken in tarragon vermouth sauce, the recipe for which I will post later.
What I like about this recipe is that you can substitute the filling ingredients with whatever you have in the fridge.  Just keep to the egg and milk ratio and it will work with spinach, kale, mushrooms, grated zucchini and/or sweet corn. It starts with your imagination… More »