Polish Dill Pickles Made in a Crock
Transform your kitchen into an old-world fermenting haven with this authentic recipe for **Polish Dill Pickles Made in a Crock**. Perfectly crisp and infused with the bold flavors of fresh dill, garlic, black peppercorns, and mustard seeds, these traditional pickles are fermented naturally in a brine, giving them that signature tangy punch. Optional grape leaves add a time-tested touch, ensuring irresistible crunchiness. Prepared in just 30 minutes (plus fermentation time), this method is a celebration of simplicity and timeless techniques. Whether you're an experienced fermenter or a first-time pickle enthusiast, these classic Polish dill pickles will deliver unparalleled flavor and an undeniable sense of heritage to your table.
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Recipe Information
Ingredients
- 4 pounds fresh cucumbers (small, pickling variety)
- 1 bunch fresh dill (with stems and flowers, if possible)
- 8 cloves garlic cloves
- 2 tablespoons black peppercorns
- 1 tablespoon mustard seeds
- 4 tablespoons kosher salt
- 8 cups water
- 4 leaves fresh grape leaves (optional, for crispness)
Instructions
1. Wash the cucumbers thoroughly and trim the blossom end to prevent them from softening during fermentation.
2. In a large mixing bowl, combine the water and kosher salt. Stir until the salt is fully dissolved to create a brine.
3. If using grape leaves, rinse them under cold water and set aside.
4. Peel the garlic cloves and lightly smash them with the side of a knife to release their flavor.
5. In a clean crock or large non-reactive container, layer the cucumbers, fresh dill, garlic cloves, black peppercorns, and mustard seeds. If using grape leaves, place them at the bottom and between layers of cucumbers.
6. Pour the brine over the cucumbers until they are fully submerged. If necessary, weigh down the cucumbers with a clean plate or fermentation weight to keep them under the brine.
7. Cover the crock with a clean kitchen towel or lid that allows airflow to prevent dust or insects from entering.
8. Store the crock in a cool, dark place (around 65–75°F) and let the pickles ferment for 5–10 days. Check daily to ensure the cucumbers remain submerged, and skim off any foam or scum that forms on the surface of the brine.
9. Taste the pickles after 5 days. When they reach your desired level of tartness, transfer them to clean jars, cover them with the brine, and store in the refrigerator. They will continue to develop flavor but at a slower pace.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7232 mg | 314% | |
| Total Carbohydrate | 94.9 g | 35% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 34.1 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 715 mg | 55% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3415 mg | 73% | |
*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.
