Polish Dill Pickles Canned Recipes

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

Marybelle's Polish Dill Pickles image

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).

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

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

Polish Dill Pickles Made in a Crock image

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

Ingredients

4 gallons washed cucumbers
2 bunches dill (fresh)
10 garlic cloves (or so)
10 grape leaves
1 cup white vinegar
1 gallon water
1 -1 1/4 cup salt

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Cover with a lid. The author recommends using a fermentation lid (such as this one), but I used a regular lid and it worked just fine.

Polish Dill Pickles Canned Recipes

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.

POLISH DILL PICKLES MADE IN A CROCK

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