Polish Dill Pickles - Canned

Total Time
12hrs 15mins
Prep 12 hrs
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. Soak cucumbers overnight in a solution of 1 cup salt and 3 gallons of water, drain.
  2. Fill each quart jar with 1 dill sprig, 1 garlic clove and cucumbers.
  3. Combine water, vinegar and salt, and bring to a boil.
  4. Fill jars leaving 1/4 inch headspace, seal and procecess in boiling water for 15 minutes.

Reviews

(1)
Most Helpful

Lorac, love your recipes here! Many very similar to my Grandparents recipes. Also like the Kokapelli ( most likely spelled wrong) icon.

jimauricchio March 05, 2015

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