Recipe: Appetizing Polish Dill Pickles

Delicious, fresh and tasty.

Polish Dill Pickles. I'm making it still every summer, because it's so good. This easy recipe for Polish dill pickles or ogórki kiszone (oh-GOORR-kee kee-SHOH-neh), which literally means pickled cucumbers, was adapted from one by Marcin Filutowicz, professor of bacteriology at the University of Wisconsin at Madison. The beauty of this recipe lies in its adaptable yield.

Polish Dill Pickles Kirby cucumbers are an ideal pickling cucumber for making Polish dill pickles. Polish dill pickles are easy to make! You simply pack fresh cucumbers and spices into jars and pour a hot brine over the top. You can cook Polish Dill Pickles using 4 ingredients and 4 steps. Here is how you cook that.

Ingredients of Polish Dill Pickles

  1. You need 8-9 lbs of pickling cucumbers.
  2. Prepare 3-2/3 c of white vinegar (5% acidity).
  3. You need 7 c of water.
  4. You need 1 of pouch (6.5 oz) Mrs. Wages Polish Dill Pickles Mix.

The jars get sealed for a water bath or left open for the oven method. Tips for canning dill pickles Old World Polish Dill Pickles gives you extra crunchy dill flavor that transforms any meal. General Disclaimer: Orders placed for Ship to Home on biglots.com may be delayed due to circumstances involving the coronavirus. We apologize in advance if your shipment is affected, and appreciate your understanding.

Polish Dill Pickles step by step

  1. Wash cucumbers; leave whole, cut into spears or slice. Pack into sterilized jars leaving 1/2" of headspace..
  2. In large pot, combine vinegar, water and Polish Dill Pickle mix. Bring mixture just to boil, stirring continuously..
  3. Evenly divide hot pickling liquid among packed jars, leaving 1/2" headspace. If more liquid is needed, add a mix of 1 part vinegar and 2 parts water..
  4. Cap jars and refrigerate for 24 hours before serving. Consume within two weeks..

Polish Dill Pickles How-To's Before my first attempt, I equipped myself with a book by an expert - a well known Polish chef Aleksander Baron. In his book "Kiszonki i Fermentacje" ( "Pickling and Fermentation" ), he presents an array of recipes for all-things-pickled. Crunchy, vinegary with a strong garlic and dill flavor, Polish dill pickles are often present at parties, holidays, picnics, dinners, on sandwiches or in salads or soups. We eat tons of them in my home. My grandma always made so many jars each season, we never had to buy any.