MARYBELLE'S POLISH DILL PICKLES RECIPE - (4.2/5)

Marybelle's Polish Dill Pickles Recipe - (4.2/5) image

Provided by Pikachutherecipereader

Number Of Ingredients 12

Ingredients
1 pint small pickling cucumber
1 teaspoon dill seed
1 garlic clove
1 sprig dill weed, pretty (optional)
4 coriander seeds
1 ⁄2 teaspoon mustard seeds
1 small bay leaf
1 ⁄8 teaspoon hot pepper flakes
1 ⁄2 cup white vinegar
1 ⁄2 cup water
1 1⁄2 teaspoons pickling salt

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).