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).

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.

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 - 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 PICKLES

Steps:

• Dry excess moisture off of pickles.
• Spread cream cheese, about 1/4 inch thick, on two slices of lunch meat. Wrap meat around a pickle. Repeat with remaining ingredients.
• Chill and slice into rounds.