Comments on: Not so Miserable Mizeria

By: Theresa

Theresa — Mon, 15 Aug 2011 17:08:55 +0000

My father was raised in poland and we make ogórki kiszone every year. We make them in sterile 5 gallon buckets. Layer pickling cucumbers (stand on end), one garlic bulb, and several stems of chopped fresh dill. Cover with grape leaves and repeat with another layer until bucket is full. Mix 1/2 quart vinegar, 4 quarts water, and 1/2 cup canning/pickling salt. Pour over pickles until covered. Use a large plate as a weight to keep the pickles in the brine. Cover and let sit at room temperature for 5 days. Refrigerate and enjoy…they will keep for up to a year, but usually disappear well before this. Use more or less garlic depending on taste…we like a lot of garlic in ours.

By: The Taste of Summer | Polish Blog

The Taste of Summer | Polish Blog — Thu, 22 Jul 2010 07:21:02 +0000

[...] pieczone ziemniaki (baked potatoes) and a Polish favorite, mizeria (see Anna’s post, “Not so Miserable Mizeria“). Now, I personally prefer the traditional gotowane ziemniaki (boiled potatoes) topped with [...]

By: Anna

Anna — Mon, 05 Jul 2010 09:47:56 +0000

I love mizeria(:

By: f.

f. — Thu, 08 Oct 2009 13:25:21 +0000

if you want to make your mizeria taste really delicious, first put the cucumber slices in a dish with salt only, stir and let it cool for an hour or two, then add sour cream and all the other ingredients

By: Kasia

Kasia — Tue, 08 Sep 2009 04:18:08 +0000

Barszcz, uszka, pierogi, golabki, bigos, makowce, rogaliki…. the list goes on and on…mmmmm I wish my mum lived closer to me, my versions are just never as good