Certainly! Here’s a flavorful recipe for Polish Dill Pickles that will transport you to your grandmother’s kitchen. π₯β¨
Polish Dill Pickles – Canned
- Preparation Time: 12 hours
- Cooking Time: 15 minutes
- Total Time: 12 hours 15 minutes
- Yield: 16 quarts
Ingredients:
| Amount | Ingredient |
|---|---|
| 16 | Cucumbers |
| 1 | Salt |
| 3 | Gallons Water |
| Dill Sprigs | |
| Garlic | |
| 16 | Cups Water |
| 1 | Cup Vinegar |
| 3/4 | Cup Salt |
Instructions:
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Prepare the Cucumbers:
- Start by soaking the 16 cucumbers overnight in a solution of 1 cup of salt and 3 gallons of water. This overnight soak will infuse the cucumbers with flavor and help them retain their crunchiness.
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Get Your Jars Ready:
- The next day, drain the cucumbers thoroughly. It’s time to get your quart jars prepped. You’ll need 16 quart-sized jars for this recipe.
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Jar Assembly:
- In each sterilized quart jar, place 1 dill sprig and 1 clove of garlic. Then, pack the cucumbers into the jars snugly. This will ensure they pickle evenly and retain their crisp texture.
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Make the Pickling Solution:
- In a large pot, combine the 16 cups of water, 1 cup of vinegar, and 3/4 cup of salt. Bring this mixture to a rolling boil, stirring to dissolve the salt completely.
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Fill and Seal the Jars:
- Carefully fill each jar with the hot pickling solution, leaving about 1/4 inch of headspace at the top. This headspace allows for proper sealing and expansion during processing.
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Process the Jars:
- Seal the jars tightly with their lids and bands. Now, it’s time to process them. Place the jars in a large canning pot filled with boiling water. Ensure the jars are covered with at least 1 inch of water.
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Process Time:
- Process the jars in the boiling water bath for 15 minutes. This processing time ensures that the pickles are safely preserved and ready for long-term storage.
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Cool and Store:
- After processing, carefully remove the jars from the water bath using canning tongs. Place them on a towel-lined countertop to cool completely. You might hear the satisfying “pop” of the lids sealing as they cool.
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Enjoy Your Pickles:
- Once cooled, store your Polish Dill Pickles in a cool, dark place. Allow them to cure for at least a week before diving in for the best flavor. These pickles will keep for up to a year, but we bet they won’t last that long!
Serving Suggestions:
- Serve these delicious Polish Dill Pickles alongside your favorite sandwiches, burgers, or charcuterie boards.
- Chop them up to add a tangy kick to potato salads, tuna salads, or pasta salads.
- These pickles also make a delightful addition to Bloody Marys or as a zesty garnish for your favorite cocktails.
There you have it! A taste of tradition with these classic Polish Dill Pickles. πΏ Make a big batch and savor the flavors of summer all year round!
