Ingredients for Marybelle's Polish Dill Pickles
- Pickling Cucumber
- Dill Seed
- Garlic Clove
- Dill Weed
- Coriander Seeds
- Mustard Seeds
- Bay Leaf
- Hot Pepper Flakes
- 1 cup white vinegar (5% acidity)
- 4 cups water
- 1/4 cup pickling salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Marybelle's Polish Dill Pickles? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Marybelle's Polish Dill Pickles
- Wash and scrub cucumbers thoroughly. Trim the ends.
- Pack cucumbers tightly into clean, sterilized quart-sized jars, leaving about 1/2 inch headspace.
- Add 2 cloves garlic, 1/2 teaspoon dill seeds, and 2 sprigs fresh dill to each jar.
- In a saucepan, combine 4 cups water, 1 cup white vinegar, 1/4 cup pickling salt, and 2 tablespoons sugar. Bring to a boil, stirring until salt and sugar dissolve completely.
- Carefully ladle the hot brine over the cucumbers in the jars, leaving 1/2 inch headspace.
- Remove any air bubbles by gently tapping the jars or running a clean knife along the sides.
- Wipe the jar rims clean. Place lids and rings on jars, tightening fingertip tight.
- Process jars in a boiling water bath for 10 minutes (adjust processing time based on altitude – consult a canning guide for specific recommendations).
- Remove jars from canner and let cool completely. You should hear a satisfying “pop” as the jars seal.
- Let pickles sit for at least 2 weeks in a cool, dark place before enjoying. The flavor will improve with time, up to several months.
Nutrition Information (Approximate per serving)
Sodium
145 g
Sugar
9g
Fat
0g
Carbs
3g
