Marybelle's Polish Dill Pickles
Discover the old-world charm of homemade pickling with *Marybelle's Polish Dill Pickles*, a time-honored recipe bursting with bold flavors and crunch. Made with crisp, pickling cucumbers, aromatic dill sprigs, and zesty garlic, these pickles are elevated with the subtle warmth of mustard seeds, black peppercorns, and bay leaves. A tangy brine of white vinegar and kosher salt ties it all together, while optional slices of horseradish root add a spicy kick for the adventurous palate. Perfect for preserving summer’s bounty, this quick 20-minute prep recipe features both refrigerator and canning options, making it versatile for any level of pickling enthusiast. Let these dill pickles ferment for a few weeks to achieve their signature tangy punch, and enjoy them as a zesty snack, sandwich side, or charcuterie board essential.
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Ingredients
- 2 pounds Small pickling cucumbers
- 6 sprigs Fresh dill sprigs
- 6 cloves Garlic cloves, peeled
- 1 tablespoon Mustard seeds
- 1 tablespoon Black peppercorns
- 2 leaves Bay leaves
- 3 tablespoons Kosher salt
- 1 cup White vinegar
- 5 cups Water
- 4 slices Horseradish root slices (optional)
Directions
Step 1
Thoroughly wash the cucumbers and trim off the blossom ends. Set them aside.
Step 2
Sterilize two quart-sized jars by boiling them in water for 10 minutes. Allow them to cool slightly before use.
Step 3
Divide the fresh dill sprigs, garlic cloves, mustard seeds, black peppercorns, and bay leaves evenly between the two jars. If using horseradish root, place two slices in each jar.
Step 4
Pack the cucumbers tightly into the jars, leaving about 1/2 inch of headspace at the top.
Step 5
In a medium saucepan, combine the water, vinegar, and kosher salt. Bring the mixture to a boil, ensuring the salt dissolves completely.
Step 6
Carefully pour the hot brine over the cucumbers in each jar, covering them completely but leaving 1/2 inch of headspace. Tap the jars gently to release any trapped air bubbles.
Step 7
Seal the jars with sterilized lids and bands, ensuring they are tightened just fingertip-tight.
Step 8
If canning for long-term storage, process the jars in a boiling water bath for 10 minutes. If storing in the refrigerator, skip this step.
Step 9
Allow the pickles to sit for at least 1 week before opening to develop their full flavor. For the best taste, let them ferment for 2-3 weeks.
Step 10
Store in a cool, dark place or in the refrigerator for up to 1 year if canned properly.
Nutrition Facts
| Serving size | (2460.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 274.3 |
| Total Fat 5.0g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 5633.2mg | 0% |
| Total Carbohydrate 41.1g | 0% |
| Dietary Fiber 12.2g | 0% |
| Total Sugars 18.1g | |
| Protein 11.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 354.3mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 1943.5mg | 0% |
Source of Calories