Polish Dill Pickles Canned Food

MARYBELLE'S POLISH DILL PICKLES

Steps:

• 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).

DILL PICKLES

Steps:

• Combine the salt and water in a pitcher and stir until the salt has dissolved.
• Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
• Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
• Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
• The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

POLISH DILL PICKLES

Steps:

• Prepare the jars: wash the lids and jars with hot soapy water. Do not wash rings they can get rusty.
• Evenly divide the onion slices, whole peppercorns, dill stems, bay leaves, and garlic into 4 (1-quart) jars. Pack cucumbers tightly into each jar and set them aside.
• Meanwhile, bring all the brine ingredients to a boil. Pour over each jar and fill just below the headspace.
• Place jars onto a sheet pan filled with water and loosely place the lids and rings on top of the jars. Place into the oven and set at 350°F. Bake for 20 minutes or until little bubbles, float to the top of the cucumbers (cucumbers should turn into a dull green shade.)
• Carefully, remove the pan from the oven and seal each jar shut using oven mittens or a thick kitchen towel. Cool jars completely before checking if they sealed (after 24 hours.)

POLISH DILL PICKLES (OGóRKI KISZONE)

Steps:

• Gather the ingredients.
• Place mustard seeds , 1 clove garlic, and dill in a sterilized 1-quart jar. Tightly pack pickling cucumbers in jar, positioning the last one horizontally to help keep cucumbers below brine. Top with remaining garlic clove.
• Dissolve salt in bottled water.
• Fill jar with saltwater to within 1/4 inch from the top. Cover jar loosely with a sterilized cap and keep in a cool, dark place (55 F to 60 F) like the basement. The jars must not be closed too tightly because as fermentation takes place, the accumulated carbon dioxide must be able to escape. Some oozing of brine is unavoidable, so place jar on a plate or tray and store in a place where seepage won't be a problem.
• Fermentation typically takes five to six weeks. When fermentation is complete, tighten lids. If lids are tightened too early, trapped carbon dioxide will make pickles mushy; if lids are not tightened after fermentation, spoilage can occur.
• Once opened, place pickles in refrigerator, where they will last four to six months. Source: Adapted from a recipe by Marcin Filutowicz, professor of bacteriology at the University of Wisconsin at Madison.

OGóRKI KISZONE: POLISH DILL PICKLES IN BRINE

Steps:

• Boil water with salt, leave aside to cool completely.
• Place cucumbers, leaves, horseradish root, garlic and honey into a large jar.
• Pour in the water.
• Cover with a lid. The author recommends using a fermentation lid (such as this one), but I used a regular lid and it worked just fine.
• Set aside and... wait.
• You can start tasting them after 3 days or so. But for a proper dill pickle in brine, you'll need to wait longer.
• For the first 2 weeks, cucumbers should be stored at room temperature, then transferred to a cool place to slow down the fermentation process. Ideally, pickles should be stored at a temperature of about 50°F (10°C), in a cool pantry or a basement.

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.

GRANDMA'S FERMENTED DILL PICKLES

Steps:

• Trim the blossom ends off the cucumbers.
• Mix the icing solution using cold water, and let the cucumbers soak in the icing solution overnight (for 8 to 18 hours). Keep the cucumbers submerged in the icing solution by weighing them down with a dinner plate or bags of ice. If it's really warm in your house, stash them in the fridge for the icing.
• Once you've set up the cucumbers for icing, mix the pickling brine ingredients (vinegar, salt and water), bring to a boil and simmer for 10 minutes.
• Divide the hot brine between two sterilized 1-quart mason jars and allow to cool overnight.
• The next morning drain the cucumbers and pack them into the brine-filled mason jars, along with the dill, horseradish and mustard. Use a weight to keep the pickles below the brine and leave at least 1 inch of headroom at the top of the jar.
• Put a lid on the jar that will allow gas to escape while keeping out mould and other contaminates. (See the section above for different jar and lid options).
• Store the jar in a cool dark location.
• The pickles will bubble and ferment for 4-5 days, but leave them undisturbed until you are ready to eat them. Let them ferment for at least 1 month and up to a year.

OGORKI KISZONE (POLISH PICKLES)

Steps:

• Tightly pack the cucumbers into the sterile jar, you want to squeeze them in, so they'll stay submerged and not float to the top of the liquid
• Add the salt to the water and bring to a boil, cool
• Add the mustard seeds, garlic, dill (fold to fit), horseradish, bay leaf, and other leaf if you have one
• Fill the jar with the salt water to within 1/4 from the top, all of your ingredients should be covered
• Loosely cap the jar with a sterile lid, the lid must be loose to allow the gases produced during fermentation to escape, some brine may seep out, so store where this won't be a problem
• As it ferments, the brine will become cloudy
• Depending on your taste, the cucumbers will be ready to eat in 1 to 3 weeks
• Fermentation will end after 5-6 weeks, if you have any left at this point, the lids should be tightened to prevent spoilage