Crunchy and Tangy Delights: How to Make Homemade Polish Dill Pickles. There’s something truly special about the crisp snap and tangy flavor of a perfectly fermented pickle. While store-bought varieties are readily available, there’s nothing quite like the satisfaction of crafting your own batch of homemade pickles.
These are brimming with flavor and packed with probiotic goodness. Unlike quick pickles or canned varieties, fermented pickles undergo a slow transformation, as beneficial bacteria work their magic to preserve and flavor the cucumbers.
This very simple recipe is for a 1-quart batch pickles. It uses simple ingredients and fermentation to create a delicious and crisp pickle.
What are Polish Dill Pickles?
Polish dill pickles are indeed a type of fermented pickle. They’re made using fresh cucumbers that are fermented in a brine solution typically containing water, salt, fresh dill, garlic cloves, and sometimes other spices like peppercorns or yellow mustard seeds. The fermentation process gives them their characteristic tangy flavor and crunchy texture. These pickles are popular in Poland and are enjoyed as a snack or served alongside meals. They’re often called “ogórki kiszone” in Polish.
They have a great taste. Polish dill pickles are savory, tangy, and refreshing, with a satisfying crunch and a hint of herbal complexity. They’re a versatile snack on their own or a tasty accompaniment to sandwiches, salads, and other dishes. Once you try them, you’ll understand why they’re a beloved staple in Polish cuisine and beyond.
Benefits to Fermented Pickles
Overall, making pickles through fermentation results in delicious homemade snacks but also promotes gut health and supports sustainable food practices.
Making pickles using fermentation, such as Polish pickles, offers several benefits.
Probiotics. Fermented pickles are rich in beneficial bacteria, known as probiotics, which are important for gut health. These bacteria can help promote a good balance of gut flora, aiding digestion and supporting overall immune function. Pro Tip. After you have finished your pickles, save the pickle juice. Take a few tablespoons every day.
Nutrient Retention. Fermentation preserves the nutrients in the vegetables, including vitamins, minerals, and antioxidants. Unlike some other methods of food preservation, such as canning, which can lead to nutrient loss, fermentation helps retain the nutritional value of the ingredients.
Improved Digestibility. Fermentation breaks down complex carbohydrates and proteins in the vegetables, making them easier to digest. This can be especially beneficial for individuals with digestive issues or sensitivities to certain foods.
Enhanced Flavor and Texture. Fermentation enhances the flavor and texture of the vegetables, giving them a tangy, complex taste and a crisp texture. The process of fermentation develops unique flavors and aromas that can’t be achieved through other methods of preservation.
Extended Shelf Life. While fermented pickles need to be stored in the refrigerator once they’re done fermenting, they can last for several months to a year when properly stored. This allows you to enjoy your homemade pickles for an extended period without the need for added preservatives.
How to Make Homemade Polish Dill Pickles Recipe
As an Amazon Associate I earn from qualifying purchases.
Kitchen Essentials
Ingredients
- 2 Pounds Pickling Cucumbers about 8 to 10m, washed and dried
- 4 Cups Water
- 2 Tablespoons Pickling Salt or Kosher Salt
- 2 Cloves Garlic peeled and crushed
- 1 Large Dill Head with seeds
- Optional: 1 teaspoon mustard seeds 1 teaspoon black peppercorns, bay leaves, or other spices according to your preference
Instructions
- Sterilize the Jars. Before packing the cucumbers into the jar, it's important to sterilize the glass jars and lids to prevent any unwanted bacteria growth during fermentation. You can do this by washing the jars and lids in hot, soapy water, then rinsing them thoroughly. Alternatively, you can sterilize them by boiling the jars and lids in a large pot of water for 10 minutes. After sterilizing, carefully remove the jars and lids from the water using sanitized tongs or a jar lifter and let them air dry on a clean kitchen towel.
- Prepare the Cucumbers. Trim off the stem end and slice off a thin slice from the blossom end of each cucumber. This helps to ensure the pickles stay crisp. Scrub cucumbers and rinse with cool water. I use whole cucumbers, but you can slice them into spears or pickle chips of you prefer.2 Pounds Pickling Cucumbers
- Prepare the Salt Brine. In a large pot, combine cold water and salt. Bring to a simmer over medium heat, stirring until salt dissolves. Remove from heat and let cool to room temperature.4 Cups Water, 2 Tablespoons Pickling Salt
- Pack Cucumbers. Place garlic, dill heads, and any other spices you're using into the bottom of the clean glass jar. Pack the cucumbers tightly into the jar.2 Cloves Garlic, 1 Large Dill Head, Optional: 1 teaspoon mustard seeds
- Pour in the Brine. Pour the cooled brine over the cucumbers, ensuring they are completely submerged. Leave about an inch of headspace at the top of the jar.
- Weight and Cover. Place a clean plate or weight over the cucumbers to keep them submerged in the brine. Cover the jar with a clean cloth or coffee filter and secure it with a rubber band or string.
- Fermentation. Place the jar of pickles in a cool, dark place, away from direct sunlight, at room temperature (about 65-75°F or 18-24°C). Let the pickles ferment for about 1-2 weeks, checking them every few days to ensure they're still submerged and to taste for desired flavor. You can let them ferment for up to 5-6 weeks for a stronger sour fermentation flavor.
- Taste and Store. Once the pickles reach your desired level of sourness, remove the weight and cloth, seal jar with its lid, and place jar in the refrigerator. The pickles will continue to develop flavor but at a slower rate in the fridge.
Your Own Private Notes
Notes
Recipe Notes and Tips
- Use pickling or kosher salt without iodine or anti-caking agents for the best results.
- Make sure all equipment and hands are clean to prevent unwanted bacteria growth.
- You can adjust the flavor by adding more or less garlic, dill, or other spices.
- If any mold develops on the surface during fermentation, discard the affected pickles and make sure the remaining ones are still submerged.
- These pickles will last in the refrigerator for several months, if not eaten sooner!
- This recipe should yield about 1 quart of pickles, but you can adjust quantities based on the size of your jar and the number of cucumbers you have.
- Yes, you can cap the pickles while they are fermenting, but it’s important to leave the lid slightly loose or use an airlock lid to allow gases produced during fermentation to escape. Tightening the lid completely can lead to a buildup of pressure inside the jar, which could potentially cause the jar to break or explode.
Leave the Lid Slightly Loose
Leaving the lid slightly loose or using an airlock lid allows carbon dioxide to escape while preventing oxygen from entering the jar, creating an anaerobic environment conducive to fermentation. This helps to prevent the growth of harmful bacteria and mold while allowing the beneficial lactic acid bacteria to thrive. You can do this by lightly screwing on the lid without fully tightening it. Using a lid with an airlock, or placing a clean cloth or coffee filter over the jar opening and securing it with a rubber band or string. Just make sure whatever method you choose allows for the release of gases during fermentation while still keeping contaminants out.Nutrition
Recipe Notes and Tips
Use pickling or kosher salt without iodine or anti-caking agents for the best results.
Make sure all equipment and hands are clean to prevent unwanted bacteria growth.
You can adjust the flavor by adding more or less garlic, dill, or other spices.
If any mold develops on the surface during fermentation, discard the affected pickles and make sure the remaining ones are still submerged.
These pickles will last in the refrigerator for several months, if not eaten sooner!
This recipe should yield about 1 quart of pickles, but you can adjust quantities based on the size of your jar and the number of cucumbers you have.
Yes, you can cap the pickles while they are fermenting, but it’s important to leave the lid slightly loose or use an airlock lid to allow gases produced during fermentation to escape. Tightening the lid completely can lead to a buildup of pressure inside the jar, which could potentially cause the jar to break or explode.
Leave the Lid Slightly Loose
Leaving the lid slightly loose or using an airlock lid allows carbon dioxide to escape while preventing oxygen from entering the jar, creating an anaerobic environment conducive to fermentation.
This helps to prevent the growth of harmful bacteria and mold while allowing the beneficial lactic acid bacteria to thrive.
You can do this by lightly screwing on the lid without fully tightening it. Using a lid with an airlock, or placing a clean cloth or coffee filter over the jar opening and securing it with a rubber band or string.
Just make sure whatever method you choose allows for the release of gases during fermentation while still keeping contaminants out.
What if my pickles are too salty?
There is a quick and easy way to fix this. One of the simplest methods is to soak the pickles in fresh water for a short time, typically 1-2 hours. This helps to draw out some of the salt from the pickles. After soaking, taste a pickle to see if the saltiness has reduced to your liking. If needed, you can repeat the soaking process with fresh water until the desired level of saltiness is reached.
If this doesn’t work. Try adding a small amount of sugar or a sweetener like honey can help balance out the saltiness. Similarly, adding a bit of acid, such as lemon juice or vinegar, can help to counteract the saltiness and brighten the flavor of the pickles.
What kind of pickle works best for this pickling process?
For making Polish dill pickles, it’s best to use small to medium-sized cucumbers with thin skins and crisp flesh. Here are a few types of cucumbers that are well-suited for pickling.
Kirby Cucumbers. Also known as pickling cucumbers, Kirby cucumbers are a popular choice for pickling due to their small size, thin skin, and firm texture. They’re readily available at the grocery store and farmers’ markets, especially during the summer months.
Persian Cucumbers. These cucumbers are similar in size to Kirby cucumbers but have a slightly sweeter flavor and thinner skin. They’re also known for their crisp texture, making them a good option for pickling.
Gherkin Cucumbers. Gherkins are very small cucumbers, often no longer than a few inches, and are commonly used for making small pickles. They have a slightly bumpy texture and a firm, crunchy flesh, perfect for pickling whole or slicing into spears.
English or European Cucumbers. While not traditionally used for pickling, English cucumbers can also work well for this recipe, especially if you prefer larger pickles. They have a mild flavor and thin skin, but they may require slicing into spears or rounds to fit into the jar.
Regardless of the type of cucumber you choose, look for ones that are firm, with no soft spots or blemishes. Avoid using waxed cucumbers, as the wax can interfere with the fermentation process. If you’re growing your own cucumbers, harvest them when they’re still small and tender for the best results.
We’ve made this new recipe for pickles a few times now and we love the results. We got the original recipe from The Spruce Eats. If you love making your own pickles. We have a few recipes for you to try. From refrigerator pickles to doctoring up store-bought pickles to taste like homemade.
Delicious