Polish Dill Pickles – Canned

May 11, 2023May 11, 20230 1

Polish Dill Pickles - Canned

by The Chefin Appetizer

Prep

24 hr

Cook

15 min

Ready In

24 hr 15 min

Level

Difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Varies

Calories

Sugar

Fat

Polish Dill Pickles are a delicious snack or addition to a sandwich or burger. Cucumbers are first soaked in a saltwater solution to draw out excess water and ensure a crispy texture. They are then packed into jars with garlic and dill, and covered with a vinegar and salt brine. The canning process allows them to be stored and enjoyed throughout the year, making them a perfect treat to add to your pantry. These pickles are a staple in many traditional Polish dishes, and will undoubtedly become a favorite in your household as well.

Instructions

1.	Wash and clean the cucumbers.
2.	Add 1 cup of kosher salt to 3 gallons of water in a large bucket or container. Stir until salt is dissolved.
3.	Add cucumbers to salt water and let soak for 24 hours.
4.	In each canning jar, place one large sprig of dill and one large clove of garlic.
5.	Pack the cucumbers into the jars tightly.
6.	In a large pot, bring 16 cups of water to a boil. Add 3/4 cup of kosher salt and 1 cup of vinegar. Stir until salt is dissolved.
7.	Pour hot brine over the cucumbers in each jar, leaving 1/4 inch of headspace.
8.	Place lid and ring on each jar, and process in a boiling water canner for 15 minutes.

PROS

Canning cucumbers allows you to enjoy them year-round in a crisp, delicious pickle.

The addition of garlic and dill gives these pickles an extra burst of flavor.

CONS

Canning can be time-consuming and requires specific equipment, such as a boiling water canner.

These pickles are high in sodium and should be consumed in moderation.

HEALTH & BENEFITS

Pickles are a good source of antioxidants and can help support digestive health.
Garlic has also been linked to improved heart health and reduced inflammation.

	16 quarts cucumbers
	1 cup salt ( Kosher )
	3 gallons water
	dill sprigs ( large )
	garlic ( large )
	16 cups water
	1 cup vinegar ( can be ommited if you have soft water )
	3/4 cup salt ( kosher )