Name: Polish Dill Pickles
Prep time: 10 min
Total time: 10 min
Yield: 10 pickles
Cuisine: Other
Ingredients: 10 cucumbers; 2 cloves garlic; 1 dill stem; 1 tbsp mustard seeds; 1.5 tablespoons pickling salt; 1 qt filtered water

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Polish Dill Pickles

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Sterilize the jar and lid, then set aside. Scrub the cucumbers, peel the garlic, and gently wash the dill.

Add the mustard seeds, garlic, and dill to the clean jar. Tightly pack the cucumbers in the jar. Dissolve the salt in water then pour into the jar. Make sure to leave a ¼-inch gap from the top of the jar.

Cover the jar loosely with the lid and store at room temperature (70F-75F) on a tray. The lid needs to be loose to allow the gases produced in the fermentation process to escape.

Depending on your taste preferences, the polish pickles are ready to eat in 1-3 weeks. Once the brine turns murky and cloudy, they are ready. At this point, the lid should be completely sealed then stored in the refrigerator for 4-6 months.

Nutrition

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Tips & Tricks (5)

Select Pickling Cucumbers 🥒
Use small, firm pickling cucumbers (Kirby variety) rather than slicing cucumbers, as they have fewer seeds and thinner skins that absorb brine better while maintaining crunchiness.
Blanch Dill Stems First 🌿
Briefly blanch fresh dill stems in boiling water for 30 seconds before adding to jars to brighten their color and intensify the dill flavor throughout the pickling process.
Toast Mustard Seeds 🌟
Lightly toast mustard seeds in a dry pan for 1-2 minutes before adding to the brine to release their essential oils and develop a richer, more complex flavor profile.
Use Filtered Water & Quality Salt ⚗️
Always use filtered or distilled water and pickling salt (not iodized table salt) to prevent cloudiness and off-flavors that can ruin your pickles during the fermentation process.
Ice Bath Immediately After Packing 🧊
Pack cucumbers into jars with hot brine, then immediately place the sealed jars into an ice bath for 15 minutes to shock them and lock in crunchiness and vibrant color.