Best Polish Dill Pickles Recipes
POLISH DILL PICKLES MADE IN A CROCK
While my Polish grandmother canned the world's best dill pickles, she made "crock" pickles to use up the over abundance of cucumbers. They were our favorites. I make them in smaller amounts using the ratio of ingredients to the amount of cucumbers. Leave out the grape leaves if you can't find them. Prep time does not include fermentation time.
Provided by Lorac
Categories Vegetable
Time 15m
Yield 1 crock
Number Of Ingredients 7
Steps:
- Place ingredients in bottom of crock with cucumbers.
- Pour mixture (water, vinegar, salt) over cucumbers.
- Throw in a few more pieces of dill.
- Submerge pickles under water by placing a plate on top weighed down by a jar of water.
- When a film appears, just skim it off.
- Try tasting smaller pickles after 5 days.
Nutrition Facts : Calories 1108.1, Fat 8.2, SaturatedFat 2.6, Sodium 114579, Carbohydrate 255.2, Fiber 33.5, Sugar 110.8, Protein 46.4
MARYBELLE'S POLISH DILL PICKLES
My mother begged this recipe from a neighbor almost 40 years ago. I'm making it still every summer, because it's so good. This is pretty much the original recipe, though I've updated the brine based on current recommendations for better food safety.
Provided by dianegrapegrower
Categories Vegetable
Time 25m
Yield 1 pint
Number Of Ingredients 11
Steps:
- Wash and scrub cucumbers. Trim stem and blossom end. Leave small cucumbers whole, or slice into spears or sandwich slices as desired. All cucumbers in a jar should be similar in size and thickness.
- Add seasonings, except salt, to 1 pint wide mouthed jar. Pack firmly with cucumbers, leaving a 1/2" headspace.
- Combine vinegar, water, and salt in a small sauce pan. Heat until boiling. Ladle into jar to cover cucumbers - again, leave a 1/2" headspace.
- Seal jar with sterilized two piece cap, and process in a boiling water bath for 10 minutes (15 minutes for quarts).
- Wait 4-6 weeks before tasting to allow pickles to cure. Refrigerate after opening.
- (I laid out the recipe for a single pint of pickles to make the spices easier to list - you will want to scale this up to make a canner full).
POLISH DILL PICKLES - CANNED
My Polish grandmother didn't use a recipe because she could remember the ratio of salt to water and processing time. This recipe uses 1/2 bushel cucumbers. A bushel is a "volume" measurement, 1/2 equals 4 gallons or 16 quarts. I cut the top off a gallon milk jug to "measure" the volume of cucumbers I have to determine the amount of brine and pickling solution I will need. After experimenting with other recipes, Dill Pickles from "Treasured Polish Recipes" are as I remembered my Nana's - dill not sour or spicy. If you aren't into canning - try Nana's - Polish Dill Pickles made in a Crock#36431 Prep time INCLUDES over night brining.
Provided by Lorac
Categories Vegetable
Time 12h15m
Yield 16 quarts
Number Of Ingredients 8
Steps:
- Soak cucumbers overnight in a solution of 1 cup salt and 3 gallons of water, drain.
- Fill each quart jar with 1 dill sprig, 1 garlic clove and cucumbers.
- Combine water, vinegar and salt, and bring to a boil.
- Fill jars leaving 1/4 inch headspace, seal and procecess in boiling water for 15 minutes.
MARYBELLE'S POLISH DILL PICKLES RECIPE - (4.2/5)
Provided by Pikachutherecipereader
Number Of Ingredients 12
Steps:
- Directions Wash and scrub cucumbers. Trim stem and blossom end. Leave small cucumbers whole, or slice into spears or sandwich slices as desired. All cucumbers in a jar should be similar in size and thickness. Add seasonings, except salt, to 1 pint wide mouthed jar. Pack firmly with cucumbers, leaving a 1/2" headspace. Combine vinegar, water, and salt in a small sauce pan. Heat until boiling. Ladle into jar to cover cucumbers - again, leave a 1/2" headspace. Seal jar with sterilized two piece cap, and process in a boiling water bath for 10 minutes (15 minutes for quarts). Wait 4-6 weeks before tasting to allow pickles to cure. Refrigerate after opening. (I laid out the recipe for a single pint of pickles to make the spices easier to list - you will want to scale this up to make a canner full).
POLISH DILL PICKLES COUNTRY STYLE
This recipe from a friend's family collection is so unlike most dilling recipes and one we enjoy. Use non - reactive containers and pots. (use stainless steel, unchipped enamel/porcelain - be sure your plastic bowls and containers are food grade) I do not process these pickles but you may do so if you wish. If processing I would recommend a 10 minute boiling water bath.
Provided by Gerry
Categories Low Protein
Time 25m
Yield 4 quarts, 30 serving(s)
Number Of Ingredients 8
Steps:
- Cut cucumbers 4 to an inch.
- In sterilized quart jar put in two sprigs of dill and add 2-3 slices of onion.
- Fill half full of cucumber slices and add small piece of garlic.
- Add 2-3 slices of onion and cucumber slices to fill.
- Add another small piece of garlic and 2 sprigs dill.
- Mix and bring brine to boiling point, simmer until clear, pour over hot and seal.
Nutrition Facts : Calories 112.2, Sodium 1887.4, Carbohydrate 27.5, Fiber 0.1, Sugar 27, Protein 0.1
POLISH DILL PICKLES
This recipe is one of our favorites for Polish Dill's
Provided by Russ Myers @Beegee1947
Categories Vegetables
Number Of Ingredients 8
Steps:
- Wash and clean cucumbers. Cut blossom ends from cucumbers. Sterilize quart canning jars in hot water bath. To each sterilized quart canning jar pack the cucumbers, black pepper, dill, garlic, and pepper. flakes.
- In a stock pot; add the water, vinegar, and salt. Heat the mixture over medium heat to almost a boil, (bubbling around the edges).
- Pour the hot liquid over the cucumbers and seasonings that are packed in the jars. (Have jar lids ready, heated in hot water for a few minutes according to the manufactures directions). Place the sterile lids and rings on each jar and hand tighten
- Place in a water bath canner for 5 minutes. Remove from the canner and allow to cool to room temperature. Make sure each jar is sealed or they will ruin.
- Let stand for at least a month to six weeks before opening.
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