Description
A proper Polish pickle, made the slow way.
Morgiel are a family-run producer who ferment their vegetables rather than pickling them in vinegar. It's the older method, and the more patient one. Small cucumbers are packed into jars with spring water, unrefined rock salt, garlic, dill and horseradish, then left alone while the naturally occurring lactic acid bacteria on the skins get to work.
Those bacteria — mostly Lactobacillus species — feed on the sugars in the cucumber and convert them into lactic acid. The acid is what drops the pH, preserves the vegetable and creates that clean, tangy sourness. It is a completely different flavour to the sharp, one-note hit of a vinegar pickle: rounder, saltier, savoury, with the garlic and dill coming through underneath.
That same acidity is what keeps an unopened jar stable in the cupboard, which is how these pickles have always been kept. Store it somewhere cool and dark, and move it to the fridge once it's open. The brine may be slightly cloudy — that's a sign the fermentation has done its job, not a fault.
How to use them
Straight from the jar with cheese and rye bread. Chopped through potato salad or a tartare sauce. Sliced into a toastie or a burger. Diced into Polish ogórkowa soup, where the brine goes in too. Finely chopped with capers and parsley as a relish for oily fish. Don't pour the brine away — it's excellent in a dirty martini, a salad dressing, or drunk cold as the Poles do after a heavy meal.
Why this jar
- Naturally fermented, not vinegar-pickled
- Raw and unpasteurised
- Certified organic ingredients
- No vinegar, no sugar, no preservatives, no colourings
- Just six ingredients
- Suitable for vegans and vegetarians
- Recyclable glass jar
- 820g — the generous size, for households that get through them
Ingredients
Gherkins* (50%), spring water, unrefined rock salt, garlic*, dill*, horseradish*.
*= Organic
Storage
Store in a cool, dark place. Once opened, refrigerate and keep the gherkins submerged in the brine. Not suitable for home freezing.
Unpasteurised — not recommended during pregnancy.
Nutritional information (per 100g)
| Energy | 36kJ / 9kcal |
| Fat | 0.1g |
| — of which saturates | 0g |
| Carbohydrate | 1.8g |
| — of which sugars | 0.1g |
| Protein | 0.4g |
| Salt | 2.0g |
FAQ
Are these made with vinegar?
No. They're fermented in a salt brine, not pickled in vinegar. The sourness comes from lactic acid produced naturally during fermentation.
What does "raw" and "unpasteurised" mean here?
The jars are never heat-treated, so the fermentation is still live when the jar reaches you. Pasteurisation would kill the bacteria and change the texture and flavour.
Do they need to be refrigerated before opening?
No. An unopened jar is preserved by the acidity of its own brine, so a cool, dark cupboard is the right place for it. The fridge is only needed once the jar is open.
Why is the brine cloudy?
That's normal. The cloudiness comes from the lactic acid bacteria and is a sign of an active ferment. Clear brine usually means vinegar or pasteurisation.
What's the difference between these and the 500g jar?
Only the size. Same producer, same recipe, same raw ferment.
Can I use the brine?
Yes — it's one of the best parts. Use it in dressings, soups such as ogórkowa, cocktails, or to marinate meat.
Are they suitable for vegans?
Yes. All six ingredients are plant-based.
Is the lid ever rusty?
Occasional surface marking on the metal lid can happen with live, acidic ferments. The producer confirms it does not affect the product inside.
Are they spicy?
No. The horseradish adds gentle warmth and keeps the gherkins crisp, rather than heat.
Paiement et sécurité
Vos informations de paiement sont gérées de manière sécurisée. Nous ne stockons ni ne pouvons récupérer votre numéro de carte bancaire.