Ogorki Kwaszone, one of the finest foods on the planet.
not the vinager pickled ones, but the proper salted and fermented type.
Nomtastic!
( blaireau69 , the Cumbrian Travis Bickle., Fri 27 May 2011, 22:11, 2 replies)

ogórek kiszony are better!

(Me, I'm not... in any way intoxicated, Fri 27 May 2011, 23:01, closed)

kwaszone: in brine. kiszone: pickled? i think that's the difference.
and is ogorki not just the plural of ogorek? sorry, it's early!
sorry also for using uk keyboard but can't be arsed fucking around with that cos if i do then my wife will take this laptop as her own.

so you love 'em too?
but pickled? aaaaaaaaargh! wrong kind of sour!!!
fermented is the one true way! if the liquid in the jar is cloudy then those'll do for me ;)
( blaireau69 , the Cumbrian Travis Bickle., Sat 28 May 2011, 9:42, closed)

Well,
Ogórki kiszone and ogórki kwaszone (plural) are the same thing (i.e. cucumbers fermented in brine, with garlic and fennel seeds, ideally), in my culinary/linguistic experience.

The ones in vinegar are called korniszony in Polish.

(I like both).
(bat_fudgie, Sun 29 May 2011, 18:52, closed)

Yeah, I was talking to the wife's Uncle Slavek last night (hijacked the weekly call home) and he was saying much the same.
The kiszone/kwaszone thing is pretty much regional, but those regions are fairly indistinct these days, I guess partly due to the depopulation and repopulation of huge swathes of Poland over the last century or so.
In Wroclaw (South West) most folk would refer to them as kiszone, our friends from Radzyn Podlaski (East) generally refer to them kwaszone.
In common parlance however kwaszone will be, more often than not used to denote fermented gherkins and kiszone will be used to denote fermented cabbage, as cabbage ferments more strongly than gherkins.
Korniszony are the little ones, rather than the "full sized" gherkins (small cucumbers), the ones the french call cornichon (little horns). These are almost always pickled in vinegar (with the usual dill etc), not fermented and are called Korniszony Konserwowe, there doesn't appear to be a Polish word that means specifically pickled in vinager, not even marynowane.
Next time you're in a Polski Sklep have a look and I'm pretty sure you'll see Ogorki Kiszone, Ogorki Kwaszone and Ogorki Konserwowe side by side on the same shelf.
For further clarification then R&M Strybel's book "Polish Heritage Cookery" (Hippocrene Books) is pretty good (if a little pricey), but is from a merkin perspective and skips over some details. Even so, it still manages to be nearly 900 pages.
When we make them, a summer holiday ritual, Jadzia (MIL) insists on plenty of bay, ziele angielski (allspice?), fennel, garlic and horseradish root. I add peppercorns but she just tuts at me ;)
( blaireau69 , the Cumbrian Travis Bickle., Mon 30 May 2011, 17:11, closed)

Fermented gherkins are great, some say pickled ones are too. But which are better?
There's only one way to find out...


F I G H T !!!!!
( blaireau69 , the Cumbrian Travis Bickle., Sat 28 May 2011, 10:01, closed)