Czech pickles - kvasaky?

Discussion in 'Food & Drink' started by Monika, Aug 9, 2007.

  1. Monika

    Monika New Member

    Does any one know where I could find some kvasaky ("kvashaky" - Czech style pickes)? I was born in the city of Otrokovice, near Zlin and I know the neighbors would always bring some over when they were in season, along with a bottle of Burcak!

    What is the secret receipe for these? My father told me once but he has since passed. Are they hard to make? It would be great I could have some shipped from an on-line store. American pickles are just not the same.

    Any help would be greatly appreciated! Thank you!!!

  2. Karel_lerak

    Karel_lerak Well-Known Member

    The secret behind "kvašáky" is lastic fermentation. They are usually made from "overgrown" cucumbers 8-15 cm. The only important ingredience is salt (approx. 70g / 1l water). You may add some spices, if you want (pepper, dill, pimiento, bay leaf, mustard seed, vine leaf), but it depends on your taste. Place in a warm place and wait for 2-3 weeks. They have to be consumed soon as they don't last long. They can be sterilized to last longer. If you use hot water at the beginnig, the "kvašáky" are ready after few days.
  3. Monika

    Monika New Member

    Thank you so much for your reply! Why is it that you can only get these on the street? Do you know if any stores where Kvasaky pay be purchased? My mom is currently in Otrokovice and is coming back in 2 weeks. I asked her to bring me some but she said they are hard to find...

    Thanks again Karel! Meanwhile, I will try your recipe :)
  4. Karel_lerak

    Karel_lerak Well-Known Member

    Because of their low durability, they are seldom available in "normal" shops. You can buy them in a market hall, but usually you make them yourself. Sometimes you get them at a hot-dog stand as a side-dish to sausage etc. The sterilized "kvašáky" are not as good as the fresh ones. 8)

    BTW "kvašák" is derived from "kvašení" = fermentation
    My grandma used to make them with salt only, I usually add some dill, pepper or mustard seed, but sparse.
  5. Viktor

    Viktor Well-Known Member

    To make it "ferment" my mother used to add a slice of "old" rye bread in the jar(top of liquid)-- that is the secret!, and then put it in the sun for a day or two

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