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Polish Dill Pickles Made In A Crock Recipe

These aren't your average dill pickles! This recipe, passed down through generations, reveals the secret to Grandma's unbelievably delicious crock Polish dill pickles. Made with an abundance of fresh cucumbers and a touch of magic, these pickles develop a tangy, garlicky flavor during fermentation. Perfect as a snack, side dish, or the star of your next charcuterie board, these pickles are sure to become a family favorite. Easily adaptable to your preferred level of crunch and tang, this recipe lets you harness the power of fermentation with minimal effort. Even if you can’t find grape leaves, these pickles will still be unbelievably delicious!

Prep Time 30 mins
Cook Time 15 mins
Calories 1108.1 kcal
Protein 92g
Rating 2.7 (13 Reviews)
Polish Dill Pickles Made In A Crock 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Polish Dill Pickles Made In A Crock

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How to Make Polish Dill Pickles Made In A Crock

  1. In the bottom of a clean crock or large glass jar, place the following: 4 cloves garlic, crushed; 1/4 cup dill seeds; 2 tablespoons mustard seeds; 1 tablespoon black peppercorns; 1-2 fresh dill heads (or 2 tablespoons dried dill); and 2-3 fresh grape leaves (optional).
  2. Pack your cucumbers tightly into the crock or jar. If using smaller cucumbers, leave some space between them.
  3. In a separate bowl, combine 1/2 cup kosher salt, 1/4 cup sugar, and 2 cups of water. Stir until salt and sugar dissolve completely.
  4. Pour the brine solution over the cucumbers, ensuring they are fully submerged. Add more water, if needed.
  5. Place a smaller plate or weight on top of the pickles to keep them submerged. A jar filled with water makes a great weight.
  6. Let the pickles ferment at room temperature for at least 5 days, or up to 2 weeks, depending on your desired level of tanginess. Skim off any white film that may appear on the surface daily.
  7. After 5 days, taste test a smaller pickle. If the pickles reach desired sourness, transfer them to the refrigerator to stop further fermentation. If you prefer a more sour pickle, continue to ferment for another week or two. The longer the ferment the more sour the pickle will be.

Nutrition Information (Approximate per serving)

Sodium

4774 g

Sugar

443g

Fat

12g

Carbs

85g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Very Low Carbs Condiments Etc Vegetables Easy European No Cook Potluck Diabetic Finger Food Kid Friendly Kosher Low Fat Picnic Summer Vegan Vegetarian Polish Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Comfort Food Low Carb Inexpensive Low In Something Taste Mood To Go Number Of Servings Presentation Technique