Polish Dill Pickles Canned
Dive into the tangy, herbaceous world of homemade Polish dill pickles with this traditional canning recipe! Crisp, fresh cucumbers are infused with aromatic dill, garlic cloves, bay leaves, and a touch of optional chili heat for a perfect balance of flavors. A classic brine of white vinegar, pickling salt, and mustard seeds ensures each jar is packed with zesty, old-world goodness. Perfect for preserving garden cucumbers or creating delicious gifts, these pickles are prepared using a water-bath canning method to ensure long-lasting shelf stability. Let them rest for a couple of weeks to allow the flavors to fully develop, and enjoy them straight from the jar, as a crunchy sandwich topping, or as a bold side for hearty meals. Looking for a timeless way to preserve cucumbers? This "Polish Dill Pickles Canned" recipe is your ticket to authentic pickling bliss!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pounds Fresh cucumbers (pickling variety)
- 8 pieces Fresh dill sprigs
- 8 pieces Garlic cloves, peeled
- 2 teaspoons Whole black peppercorns
- 2 teaspoons Mustard seeds
- 4 pieces Bay leaves
- 8 cups Water
- 2 cups White vinegar (5% acidity)
- 0.5 cup Pickling salt
- 2 pieces Chili peppers (optional, for heat)
Instructions
Wash the cucumbers thoroughly, scrubbing off any dirt. Trim the ends to remove any bitter flavor.
Sterilize your canning jars, lids, and bands by boiling them in water for 10 minutes. Keep them warm until ready to use.
In a large pot, combine the water, white vinegar, and pickling salt. Bring the mixture to a boil to dissolve the salt, then reduce the heat to keep it hot but not boiling.
Place 1 sprig of dill, 1-2 garlic cloves, 1/2 teaspoon of peppercorns, 1/2 teaspoon of mustard seeds, and 1 bay leaf into each sterilized jar. Add a small piece of chili pepper if using.
Pack the jars tightly with cucumbers, leaving about 1/2 inch of headspace at the top.
Pour the hot brine into each jar, ensuring the cucumbers are fully submerged and leaving 1/2 inch of headspace.
Remove any air bubbles by gently tapping the jar on the counter or using a non-metallic utensil. Wipe the jar rims clean with a damp cloth.
Place the sterilized lids on the jars and screw the bands on until fingertip tight.
Process the jars in a boiling water bath for 10 minutes, ensuring the jars are fully submerged under at least 1 inch of water. Adjust for altitude if necessary.
Carefully remove the jars and let them cool completely on a towel or cooling rack for 12-24 hours. Check that the lids have sealed properly (they should not pop when pressed).
Store the sealed jars in a cool, dark place for at least 2 weeks before opening to allow the flavors to develop fully.
Nutrition Facts
Calories |
94 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11420 mg | 497% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.6 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 761 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
