Polish Dill Pickles Country Style Recipes

OGóRKI KISZONE: POLISH DILL PICKLES IN BRINE

Steps:

• Boil water with salt, leave aside to cool completely.
• Place cucumbers, leaves, horseradish root, garlic and honey into a large jar.
• Pour in the water.
• Cover with a lid. The author recommends using a fermentation lid (such as this one), but I used a regular lid and it worked just fine.
• Set aside and... wait.
• You can start tasting them after 3 days or so. But for a proper dill pickle in brine, you'll need to wait longer.
• For the first 2 weeks, cucumbers should be stored at room temperature, then transferred to a cool place to slow down the fermentation process. Ideally, pickles should be stored at a temperature of about 50°F (10°C), in a cool pantry or a basement.

MARYBELLE'S POLISH DILL PICKLES

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

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.

OGORKI KISZONE (POLISH PICKLES)

Steps:

• Tightly pack the cucumbers into the sterile jar, you want to squeeze them in, so they'll stay submerged and not float to the top of the liquid
• Add the salt to the water and bring to a boil, cool
• Add the mustard seeds, garlic, dill (fold to fit), horseradish, bay leaf, and other leaf if you have one
• Fill the jar with the salt water to within 1/4 from the top, all of your ingredients should be covered
• Loosely cap the jar with a sterile lid, the lid must be loose to allow the gases produced during fermentation to escape, some brine may seep out, so store where this won't be a problem
• As it ferments, the brine will become cloudy
• Depending on your taste, the cucumbers will be ready to eat in 1 to 3 weeks
• Fermentation will end after 5-6 weeks, if you have any left at this point, the lids should be tightened to prevent spoilage