POLISH DILL PICKLES MADE IN A CROCK
While my Polish grandmother canned the world's best dill pickles, she made "crock" pickles to use up the over abundance of cucumbers. They were our favorites. I make them in smaller amounts using the ratio of ingredients to the amount of cucumbers. Leave out the grape leaves if you can't find them. Prep time does not include fermentation time.
Provided by Lorac
Categories Vegetable
Time 15m
Yield 1 crock
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1108.1, Fat 8.2, SaturatedFat 2.6, Sodium 114579, Carbohydrate 255.2, Fiber 33.5, Sugar 110.8, Protein 46.4
DILL PICKLES
Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.
Provided by Alton Brown
Time P10DT15m
Yield 3 pounds pickles
Number Of Ingredients 8
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 COUNTRY STYLE
This recipe from a friend's family collection is so unlike most dilling recipes and one we enjoy. Use non - reactive containers and pots. (use stainless steel, unchipped enamel/porcelain - be sure your plastic bowls and containers are food grade) I do not process these pickles but you may do so if you wish. If processing I would recommend a 10 minute boiling water bath.
Provided by Gerry
Categories Low Protein
Time 25m
Yield 4 quarts, 30 serving(s)
Number Of Ingredients 8
Steps:
- Cut cucumbers 4 to an inch.
- In sterilized quart jar put in two sprigs of dill and add 2-3 slices of onion.
- Fill half full of cucumber slices and add small piece of garlic.
- Add 2-3 slices of onion and cucumber slices to fill.
- Add another small piece of garlic and 2 sprigs dill.
- Mix and bring brine to boiling point, simmer until clear, pour over hot and seal.
Nutrition Facts : Calories 112.2, Sodium 1887.4, Carbohydrate 27.5, Fiber 0.1, Sugar 27, Protein 0.1
POLISH DILL PICKLES - CANNED
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.
Provided by Lorac
Categories Vegetable
Time 12h15m
Yield 16 quarts
Number Of Ingredients 8
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
This recipe is requested every time I have to bring something. It is very good, and also festive looking with the red, green and white.
Provided by Cheryl Lowther
Categories Appetizers and Snacks Meat and Poultry Beef
Time 1h20m
Yield 25
Number Of Ingredients 3
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.
Nutrition Facts : Calories 71.6 calories, Carbohydrate 2 g, Cholesterol 20.8 mg, Fat 6.4 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4 g, Sodium 537.5 mg, Sugar 0.5 g
MARYBELLE'S POLISH DILL PICKLES
My mother begged this recipe from a neighbor almost 40 years ago. I'm making it still every summer, because it's so good. This is pretty much the original recipe, though I've updated the brine based on current recommendations for better food safety.
Provided by dianegrapegrower
Categories Vegetable
Time 25m
Yield 1 pint
Number Of Ingredients 11
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).
UNCLE BILL'S DILL PICKLES IN A CROCK
These are famous Russian, Ukrainian and Polish Dill Pickles in a Crock. They will last for several months.
Provided by William Uncle Bill
Categories Peppers
Time 12h15m
Yield 10 pounds
Number Of Ingredients 9
Steps:
- Wash and clip ends off the dill cucumbers.
- Place dill cucumbers in a tub or large sink.
- Cover with cold water.
- Add 2 bags of ice and let sit overnight.
- The next day, drain the chilled dill cucumbers.
- In a large crock pot, add 4 stocks of dill heads and stock into the bottom.
- Add 6 garlic cloves.
- Add a few pieces of horseradish root.
- Add 2 halves of the hot red pepper.
- Place 2 layers of dill cucumbers.
- Add some sliced carrots.
- Repeat these steps beginning with the dill weed heads until all cucumbers are used.
- In a large cooking pot, measure water, vinegar, and salt; bring to boil.
- Pour hot vinegar mixture over the cucumbers until they are covered.
- Place a heavy plate on top of the cucumbers.
- Find a heavy rock, wash well with bleach and then with hot water.
- Place the rock on the plate to weigh down the cucumbers.
- The crock should be placed in a cool, dark area and should be done before covering with water, otherwise it would be too heavy to move.
- Dill pickles should be ready to eat in about 7 days.
Nutrition Facts : Calories 130.3, Fat 0.8, SaturatedFat 0.2, Sodium 11381.6, Carbohydrate 29.7, Fiber 4.6, Sugar 11.3, Protein 4.9
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