Marybelles Polish Dill Pickles Food

MARYBELLE'S POLISH DILL PICKLES RECIPE - (4.2/5)

Steps:

• Directions 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).

ZOSIA'S POLISH DILL PICKLE SOUP

Steps:

• In a large saucepan or soup pot with cover, combine chicken broth (or stock), bouillon, carrots, potatoes and celery.
• Bring to a boil, reduce heat and cook covered, over low heat, til potatoes start to get soft (about 10 minutes).
• Do not over cook. Add pickles and continue cooking about 15 minutes.
• In a small bowl, beat milk and flour til smooth and stir in a small amount of the hot soup (to temper) and add to soup.
• Bring to the boil and cook til slightly thickened.
• Remove from heat.
• In a small bowl, beat egg with sour cream till smooth and stir in a small amount of the hot soup.
• Add to soup and stir til smooth.
• Keep soup warm but DO NOT BOIL (the soup will curdle).
• Salt and pepper to taste
• Garnish with parsley and dill (optional).

POLISH DILL PICKLES MADE IN A CROCK

Steps:

• Place ingredients in bottom of crock with cucumbers.
• Pour mixture (water, vinegar, salt) over cucumbers.
• Throw in a few more pieces of dill.
• Submerge pickles under water by placing a plate on top weighed down by a jar of water.
• When a film appears, just skim it off.
• Try tasting smaller pickles after 5 days.

POLISH DILL PICKLES - CANNED

Steps:

• Soak cucumbers overnight in a solution of 1 cup salt and 3 gallons of water, drain.
• Fill each quart jar with 1 dill sprig, 1 garlic clove and cucumbers.
• Combine water, vinegar and salt, and bring to a boil.
• Fill jars leaving 1/4 inch headspace, seal and procecess in boiling water for 15 minutes.

POLISH DILL PICKLE SOUP

Steps:

• Heat broth in a large pot.
• Combine flour and milk, add to broth, bring to a boil and remove from heat.
• Combine egg yolk and butter and stir into broth.
• Add pickles, pickle liquid and potatoes.
• Return pot to the stove and heat through without boiling.
• Garnish with dill, if desired.