Best 6 Polish Pickles Recipes
**Discover the Delights of Polish Pickles: A Culinary Journey Through Traditional and Unique Recipes**
Embark on a culinary adventure into the world of Polish pickles, a delectable array of preserved vegetables that have captivated taste buds for generations. From the classic dill pickle to the tangy sauerkraut and the surprising pickled watermelon, this collection of recipes offers a diverse exploration of Polish pickling traditions. Whether you're a seasoned pickle enthusiast or a curious newcomer, these recipes will guide you through the process of creating these flavorful and versatile condiments. Prepare to tantalize your palate with the crisp crunch, tangy flavors, and aromatic scents that define Polish pickles, elevating your meals and transforming ordinary dishes into culinary masterpieces.
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 - 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.
POLISH PICKLES
This recipe is requested every time I have to bring something. It is very good, and also festive looking with the red, green and white.
Provided by Cheryl Lowther
Categories Appetizers and Snacks Meat and Poultry Beef
Time 1h20m
Yield 25
Number Of Ingredients 3
Steps:
- Dry excess moisture off of pickles.
- Spread cream cheese, about 1/4 inch thick, on two slices of lunch meat. Wrap meat around a pickle. Repeat with remaining ingredients.
- Chill and slice into rounds.
Nutrition Facts : Calories 71.6 calories, Carbohydrate 2 g, Cholesterol 20.8 mg, Fat 6.4 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4 g, Sodium 537.5 mg, Sugar 0.5 g
MARYBELLE'S POLISH DILL PICKLES RECIPE - (4.2/5)
Provided by Pikachutherecipereader
Number Of Ingredients 12
Steps:
- Directions 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
POLISH PICKLES
I've made these for years, recipe was handed down through my family. These taste good, not really a sweet pickle, but tasty! This is hubby's favorite pickle...
Provided by Jan W
Categories Vegetables
Time 13h
Number Of Ingredients 10
Steps:
- 1. Peel and quarter cucumbers. Place in large stainless steel kettle and add water and salt (as directed above). Cover and stand overnight. Drain and rinse well.
- 2. Return pickles to washed kettle. Make a weak vinegar solution and pour over pickles. Heat until hot but DO NOT BOIL.
- 3. Pack pickles in hot sterile jars. Mix the 1-1/2 pint vinegar,sugar, hot pepper flakes and turmeric to make a syrup; Boil syrup 3 minutes, then pour over pickles in jars.
- 4. Add 1/4 tsp. alum and 1 slice onion on top of pickles in each jar. Put on lids & rings, seal tight. Set on rack or towel, jars will seal themselves. Store in cool place.
Tips:
- Choose the right cucumbers: Look for small, firm cucumbers that are not too ripe. This will ensure your pickles are crispy and have the best flavor.
- Use fresh dill: Fresh dill is essential for giving Polish pickles their characteristic flavor. If you don't have fresh dill, you can use dried dill, but it won't be as flavorful.
- Make sure the brine is strong enough: The brine is what preserves the pickles, so it's important to make sure it's strong enough. The brine should be at least 5% salt by weight, which means you'll need to add about 1 cup of salt for every gallon of water.
- Keep the pickles in a cool place: Once the pickles are made, they should be stored in a cool place, such as a refrigerator or a cool cellar. This will help to preserve the pickles and keep them crispy.
Conclusion:
Polish pickles are a delicious and easy-to-make snack that can be enjoyed all year round. With just a few simple ingredients, you can create a batch of pickles that will be sure to impress your friends and family. So next time you're looking for a tasty and healthy snack, give Polish pickles a try!
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