Polish Dill Pickles Country Style Recipe

Name: Polish Dill Pickles Country Style
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 3 pounds pickling cucumbers; 2 medium onions, thinly sliced; 6-8 garlic cloves; 6-8 sprigs fresh dill; 1 1/2 cups white vinegar; 6 cups water; 1 1/2 tablespoons sugar; 1/2 cup pickling salt; 1 tablespoon mustard seed; 1 tablespoon dill seed

Discover a unique twist on traditional dill pickles with this cherished family recipe! Unlike other pickling methods, these Polish-style pickles offer a delightful crunch and refreshing dill flavor. Using only non-reactive containers (stainless steel or unchipped enamel/porcelain – ensure plastic is food-grade), this recipe is simple yet yields incredibly delicious results. Perfect for canning enthusiasts or those who prefer refrigerator pickles. Get ready to enjoy the authentic taste of homemade Polish pickles!

Prep Time 25 mins

Cook Time 25 mins

Calories 112.2 kcal

Protein 0g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Polish Dill Pickles Country Style

3 pounds pickling cucumbers
2 medium onions, thinly sliced
6-8 garlic cloves
6-8 sprigs fresh dill
1 1/2 cups white vinegar
6 cups water
1 1/2 tablespoons sugar
1/2 cup pickling salt
1 tablespoon mustard seed
1 tablespoon dill seed

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How to Make Polish Dill Pickles Country Style

Wash and cut cucumbers into 4-inch lengths.
Sterilize quart-sized canning jars. Pack two sprigs of fresh dill and 2-3 thin slices of onion into the bottom of each jar.
Fill the jar halfway with cucumber slices. Add a small (1-2 cloves) piece of garlic.
Add 2-3 more slices of onion and continue adding cucumber slices until the jar is almost full, leaving about ½ inch headspace.
Add another small piece of garlic (1-2 cloves) and two more sprigs of dill.
Prepare the brine (see recipe for measurements). Bring the brine to a rolling boil, then reduce heat and simmer until clear (about 5-7 minutes).
Carefully pour the hot brine over the cucumbers in the jars, leaving ½ inch headspace. Remove any air bubbles by gently tapping the jars.
Wipe the jar rims clean. Seal the jars with lids and rings.
For refrigerator pickles, store jars in the refrigerator and allow at least 24 hours to ferment. For canned pickles, process in a boiling water bath for 10 minutes. Ensure the water completely covers the jars during processing. Let cool completely. These pickles will improve in flavor over time.