How to Make Homemade Polish Dill Pickles Recipe

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.

Prep Time20

Cook Time0

Resting Time14

Total Time14 20

Course: Appetizer, pickle, Snack

Cuisine: American, Polish

Keyword: afterschool snack, Canning, food preservation, pickled vegetables, preserving food

Servings: quart

Calories: 118kcal

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Kitchen Essentials

Clean quart jars with lid.

Plate or weight to keep cucumbers submerged.

Clean cloth or coffee filter for covering the jar.

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.

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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