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    You are in: Home / Recipes / Marybelle's Polish Dill Pickles Recipe
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    Marybelle's Polish Dill Pickles

    Marybelle's Polish Dill Pickles. Photo by DrGaellon

    1/3 Photos of Marybelle's Polish Dill Pickles

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    dianegrapegrower's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Add seasonings, except salt, to 1 pint wide mouthed jar. Pack firmly with cucumbers, leaving a 1/2" headspace.
    3. 3
      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.
    4. 4
      Seal jar with sterilized two piece cap, and process in a boiling water bath for 10 minutes (15 minutes for quarts).
    5. 5
      Wait 4-6 weeks before tasting to allow pickles to cure. Refrigerate after opening.
    6. 6
      (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).

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    Ratings & Reviews:

    • on May 03, 2014


      Delicious pickles! The past few years I've been trying all different recipes to try to find one that tastes like the pickles from my youth. Found it!! Thanks so much, canning pickles will be so much simpler this year now that I have a tried and true recipe. PS.....the hubby even likes these, and he isn't much of a pickle person!

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    • on November 27, 2012


      UPDATE: Just opened the first jar today, and they are fabulous! Full of flavor! I will be canning these every year!

      This is my first time canning pickles. I chose this recipe because it is easy to adjust. Most recipes are designed for canning large numbers of pickles at the same time. I love that I can use this one to can fresh cucumbers in small quantities as they're picked from my garden. I'll come back and rate it for taste in a few weeks! Thanks!

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    • on October 21, 2012


      I had a handful of kirby cucumbers from the garden and little time, so I used this recipe and made a quart of whole pickles. I made it refrigerator style, as in, I heated the brine and sterilized the jar, but didn't process in the boiling water bath. I let it sit in the fridge for 2 days then nearly ate the entire quart in one sitting. I reduced the salt in half, and added a few black peppercorns and a small slice of red onion. I had to substitute a teaspoon of dill for each dill head because I didn't have any. Truth be told, I heavy handed the dill and added 3 tsp to the quart. I'll try this recipe again canning style next time. I had to sit down and rate this immediately after opening the jar because they're so good. This recipe makes a great polish dill. Nice and tart. Thanks for sharing!

      Update: This is now my go-to recipe for canning dill pickles. I made 10 quarts this season from my kirby cucumbers. I add 1/2 tbl of sugar to offset the tartness. I love that this recipe makes a pint because, I was able to can as I picked cucumbers. Canning right after picking kept the pickle crisp. I finally got a crisp and flavorful pickle after years of trying.

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    Read All Reviews (6)


    Nutritional Facts for Marybelle's Polish Dill Pickles

    Serving Size: 1 (363 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 78.4
    Calories from Fat 18
    Total Fat 2.0 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 3503.4 mg
    Total Carbohydrate 11.3 g
    Dietary Fiber 4.2 g
    Sugars 2.3 g
    Protein 2.3 g

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