Up until a couple of days ago I never knew there was such a thing as Polish Dill Pickles. My friend who is polish described to me how her grandma used to make pickles. She loved them and wanted to make them. So I told her lets look up a recipe for a polish dill pickles. The recipe that I found was very similar to the one she remembers. The recipe has a few more spices than a regular kosher dill. We canned her batch on Sunday. I decided to make a batch for myself today. We did not have the coriander seeds and she did not put in the garlic. She is allergic to garlic. That is why she enjoys canning her own food. So many things she buys from the store has garlic in it.
Most dill pickle recipes tell you to cut your cucumbers and put them into the jar. I have tried this several times and it never fails that I have soggy pickles. Two of my favorite pickle recipes has me soak the cucumbers first in a pickling lime solution. Those pickles are always so crisp. So I decided to do this with these pickles. I soaked my cucumbers in a pickling lime solution which was 1/4 cup pickling lime to 2 quarts of water for 2 hours. Then I rinsed well and soaked in clean cold water for an hour. Click Here to find the recipe that I used.
To the bottom of each pint jar add
1/2 teaspoon mustard seeds
1 small bay leaf
1/8 teaspoon hot pepper flakes
Fill the jar with you cucumbers leaving 1/2 inch head space
Top with a small sprig of dill (optional but I did)
To make brine,
4 cups water
4 cups vinegar
5 tablespoons canning salt
Bring to a boil and fill jars
To process can in a boiling water bath for 10 minutes for pints and 15 minutes for quarts. Let cool and check for proper seal. Store for later use. You should wait at least a week before using them to allow the flavor to get to its fullest. Although I opened one of the jars of my friends pickles today just to see how they tasted. Oh they are so good. I love the flavor and they were crispy. I can't wait to taste mine with the garlic and coriander seed in them!!
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