Polish Dill Pickles - Canned |
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Prep Time: 720 Minutes Cook Time: 15 Minutes |
Ready In: 735 Minutes Servings: 6 |
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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:
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) |
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.
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