Polish Pickles Food

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.

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).

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

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.)

AUTHENTIC POLISH PICKLE SOUP (ZUPA ORGORKOWA)

Steps:

• Place chicken legs in a large pot and cover with water. Add cabbage, carrots, celery, onion, bay leaves, parsley, garlic, thyme, marjoram, salt, and black pepper.
• Cover pot and bring to a simmer over medium heat. Cook for about 1 hour. Transfer 1 cup chicken and vegetable broth to a saucepan. Heat broth and pickles over medium-low for about 15 minutes. Return pickle broth to large pot.
• Mix flour and sour cream in a bowl. Stir into soup; bring to a boil until thickened, about 5 minutes. Serve immediately.

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.