Polish Dill Pickles Country Style
Dive into the authentic flavors of Eastern Europe with these Polish Dill Pickles, Country Style! Crafted using fresh, crisp cucumbers, aromatic dill sprigs, garlic, and optional horseradish for an extra tangy kick, this old-world recipe delivers the perfect balance of crunch and bold, zesty flavor. Naturally fermented with a simple brine made from non-iodized salt and filtered water, these pickles rely on time-honored techniques to develop their signature taste and probiotic benefits. Black peppercorns, mustard seeds, and bay leaves add subtle layers of spice and depth, ensuring each bite bursts with character. Ideal as a snack, sandwich topper, or side dish, these homemade Polish pickles are a must-try for any pickle lover looking to embrace traditional, preservative-free methods.
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Recipe Information
Ingredients
- 2 lbs Fresh cucumbers (smaller, pickling variety preferred)
- 6 sprigs Fresh dill sprigs
- 6 cloves Garlic cloves
- 2 small slices Horseradish root (optional, peeled and sliced)
- 1 tsp Black peppercorns
- 2 Bay leaves
- 2 tbsp Non-iodized salt
- 4 cups Filtered water
- 1 tsp Mustard seeds
Instructions
Wash the cucumbers thoroughly to remove any dirt or impurities. Trim both ends of the cucumbers for better fermentation results.
Sterilize the jars and lids by boiling them in water for 10 minutes or running them through a hot cycle in the dishwasher. Let them dry completely before use.
In a medium saucepan, combine the non-iodized salt and filtered water. Heat gently while stirring until the salt dissolves completely. Remove from heat and allow the brine to cool to room temperature.
Divide the fresh dill, garlic cloves, horseradish slices (if using), black peppercorns, bay leaves, and mustard seeds evenly among the prepared jars.
Pack the cucumbers vertically into the jars, leaving about 1 inch of headspace at the top. Avoid overpacking, as the brine needs room to circulate.
Pour the cooled brine into the jars, ensuring the cucumbers are fully submerged. You may use a small weight or a piece of a cucumber slice to keep them under the brine.
Seal the jars with their lids but do not tighten too much to allow gasses produced during fermentation to escape.
Place the jars in a cool, dark place (around 65–75°F) to ferment for 5–7 days. Check the jars daily to ensure the cucumbers are still submerged in brine and taste-test after the fifth day for desired flavor.
Once the pickles reach the desired tanginess, transfer the jars to the refrigerator to slow fermentation. They can be stored in the refrigerator for several months.
Nutrition Facts
Calories |
205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13364 mg | 581% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 18.0 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1589 mg | 34% | |
*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.
