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Polish Dill Pickles Recipe

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This recipe for Polish Dill Pickles, by , is from Debra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Debra wanders
Category:
Category:
Ingredients:  
Ingredients:  
POLSKI OGÓRKI' (POLISH DILL PICKLES)
This recipe was handed down from my Babci (Anna Mroz) to my mother (Gen Heller) and I have been savouring them for over 50 years. Enjoy, they are truly delicious! (makes 4 quarts)

Ingredients
1/4 cup course pickling salt
5 cups water
1 cup vinegar
4 quart basket of medium size dill cucumbers (available at farmer markets)
Garlic cloves (1 per jar)
Fresh dill (2 sprigs/jar)
Pickling spice (1/4 tsp/jar)
4 mason canning jars with 2-piece snap lids (size 1 litre)
Directions:
Directions:
Wash and sterilize the jars
Wash cucumbers to remove dirt and then chill in ice water until cukes are crisp
Pour boiling water over the cucumbers (to sanitize), then drain and pack into jars with dill, one clove of garlic and 1/4 tsp pickling spice (1 can get 8 to 10 cucumbers into each jar)
Add the water, coarse salt and vinegar to a large sauce pan and bring to a boil. Once boiled, pour over pickles in jars and seal lids tightly
Place the jars into a canning pot, cover with hot tap water and bring to a boil. Once the water comes to a boil, cook for 10 minutes
Remove jars carefully and set aside to cool
Tighten lids and store in a cool dark space for at least 8 weeks before eating
N.B. I buy a half bushel of dill cucumbers and it makes approximately 24 jars (I multiply the salt, water and vinegar by eight for this quantity of cucumbers)
Number Of Servings:
Number Of Servings:
4 quarts

 

 

 

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