Polish Dill Pickles Country Style Recipes

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POLISH DILL PICKLES COUNTRY STYLE



Polish Dill Pickles Country Style image

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

3 3/4 cups cucumbers (sliced)
6 slices onions
1 garlic clove (more if desired)
4 sprigs dill
4 cups vinegar
1 cup water
4 cups sugar
1/2 cup salt

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

MARYBELLE'S POLISH DILL PICKLES



Marybelle's Polish Dill Pickles image

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

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:

  • 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



Polish Dill Pickles - Canned image

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

16 quarts cucumbers
1 cup salt (Kosher)
3 gallons water
dill sprigs (large)
garlic (large)
16 cups water
1 cup vinegar (can be ommited if you have soft water)
3/4 cup salt (kosher)

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.

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