Best 3 Polish Dill Pickles Country Style Recipes
## Introduction
Polish dill pickles, also known as ogórki kiszone, are a traditional Polish pickle that is made with cucumbers, dill, garlic, and a variety of spices. These pickles are a staple of Polish cuisine and are often served as a side dish or snack. They are also a popular ingredient in many Polish dishes, such as bigos (hunter's stew) and żurek (sour rye soup).
This article provides two recipes for Polish dill pickles: a traditional recipe and a country-style recipe. The traditional recipe is a basic recipe that uses simple ingredients and is easy to follow. The country-style recipe is a more complex recipe that uses a wider variety of spices and herbs and results in a more flavorful pickle.
Both recipes are easy to follow and can be made with ingredients that are readily available at most grocery stores. The pickles take about a week to ferment, so they are a great project for a weekend or holiday.
## Recipes
### Traditional Polish Dill Pickles
Ingredients:
* 3 pounds of pickling cucumbers
* 1 gallon of water
* 1/2 cup of pickling salt
* 1/2 cup of sugar
* 1 head of garlic, peeled and sliced
* 1 bunch of fresh dill, chopped
* 1 teaspoon of mustard seeds
* 1 teaspoon of celery seeds
* 1 teaspoon of black peppercorns
Instructions:
1. Wash the cucumbers and cut them into 1-inch pieces.
2. In a large pot, combine the water, pickling salt, and sugar. Bring to a boil and stir until the salt and sugar have dissolved.
3. Remove the pot from the heat and let it cool to room temperature.
4. Add the cucumbers, garlic, dill, mustard seeds, celery seeds, and black peppercorns to the pot.
5. Cover the pot and let it ferment in a cool, dark place for 1 week.
6. After 1 week, the pickles are ready to eat. They can be stored in the refrigerator for up to 6 months.
### Country-Style Polish Dill Pickles
Ingredients:
* 3 pounds of pickling cucumbers
* 1 gallon of water
* 1 cup of pickling salt
* 1 cup of sugar
* 1 head of garlic, peeled and sliced
* 1 bunch of fresh dill, chopped
* 1 teaspoon of mustard seeds
* 1 teaspoon of celery seeds
* 1 teaspoon of black peppercorns
* 1 teaspoon of red pepper flakes
* 1 teaspoon of bay leaves
* 1 teaspoon of allspice berries
* 1 teaspoon of cloves
Instructions:
1. Wash the cucumbers and cut them into 1-inch pieces.
2. In a large pot, combine the water, pickling salt, and sugar. Bring to a boil and stir until the salt and sugar have dissolved.
3. Remove the pot from the heat and let it cool to room temperature.
4. Add the cucumbers, garlic, dill, mustard seeds, celery seeds, black peppercorns, red pepper flakes, bay leaves, allspice berries, and cloves to the pot.
5. Cover the pot and let it ferment in a cool, dark place for 1 week.
6. After 1 week, the pickles are ready to eat. They can be stored in the refrigerator for up to 6 months.
POLISH DILL PICKLES - CANNED
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
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.
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
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 COUNTRY STYLE
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
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
Tips:
- Choose the right cucumbers: Use fresh, firm pickling cucumbers that are about 2 to 3 inches long. They should be free of blemishes and bruises.
- Prepare the cucumbers: Wash the cucumbers thoroughly and cut off the blossom ends. You can also peel the cucumbers if desired, but this is not necessary.
- Make the brine: The brine is a mixture of water, vinegar, sugar, and spices. The exact proportions of each ingredient will vary depending on the recipe you are using. Bring the brine to a boil in a large pot, then remove from heat and let cool slightly.
- Pack the cucumbers in jars: Pack the cucumbers tightly into clean glass jars. Leave about 1 inch of headspace at the top of each jar.
- Pour the brine over the cucumbers: Pour the cooled brine over the cucumbers, making sure to cover them completely. Seal the jars tightly and store them in a cool, dark place for at least 4 weeks before eating.
Conclusion:
Polish dill pickles are a delicious and easy-to-make addition to any meal. They are perfect for snacking, adding to salads or sandwiches, or using as a condiment. With a little planning and effort, you can enjoy homemade Polish dill pickles all year long.
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