Best 6 Polish Pickles Recipes
Polish pickles, also known as ogórki kiszone, are a staple of Polish cuisine, enjoyed for their unique flavor and probiotic benefits. Whether you're a pickle enthusiast or simply looking to expand your culinary horizons, venturing into the world of Polish pickles is a rewarding experience. With this guide, we'll take you through the steps of selecting the finest cucumbers, preparing the brine, and creating a flavorful pickle that will tantalize your taste buds. So, let's dive into the secrets of making authentic Polish pickles and discover the culinary treasure that awaits.
Check out the recipes below so you can choose the best recipe for yourself!
MARYBELLE'S POLISH DILL PICKLES
My mother begged this recipe from a neighbor almost 40 years ago. I'm making it still every summer, because it's so good. This is pretty much the original recipe, though I've updated the brine based on current recommendations for better food safety.
Provided by dianegrapegrower
Categories Vegetable
Time 25m
Yield 1 pint
Number Of Ingredients 11
Steps:
- Wash and scrub cucumbers. Trim stem and blossom end. Leave small cucumbers whole, or slice into spears or sandwich slices as desired. All cucumbers in a jar should be similar in size and thickness.
- Add seasonings, except salt, to 1 pint wide mouthed jar. Pack firmly with cucumbers, leaving a 1/2" headspace.
- Combine vinegar, water, and salt in a small sauce pan. Heat until boiling. Ladle into jar to cover cucumbers - again, leave a 1/2" headspace.
- Seal jar with sterilized two piece cap, and process in a boiling water bath for 10 minutes (15 minutes for quarts).
- Wait 4-6 weeks before tasting to allow pickles to cure. Refrigerate after opening.
- (I laid out the recipe for a single pint of pickles to make the spices easier to list - you will want to scale this up to make a canner full).
POLISH DILL PICKLES - CANNED
My Polish grandmother didn't use a recipe because she could remember the ratio of salt to water and processing time. This recipe uses 1/2 bushel cucumbers. A bushel is a "volume" measurement, 1/2 equals 4 gallons or 16 quarts. I cut the top off a gallon milk jug to "measure" the volume of cucumbers I have to determine the amount of brine and pickling solution I will need. After experimenting with other recipes, Dill Pickles from "Treasured Polish Recipes" are as I remembered my Nana's - dill not sour or spicy. If you aren't into canning - try Nana's - Polish Dill Pickles made in a Crock#36431 Prep time INCLUDES over night brining.
Provided by Lorac
Categories Vegetable
Time 12h15m
Yield 16 quarts
Number Of Ingredients 8
Steps:
- Soak cucumbers overnight in a solution of 1 cup salt and 3 gallons of water, drain.
- Fill each quart jar with 1 dill sprig, 1 garlic clove and cucumbers.
- Combine water, vinegar and salt, and bring to a boil.
- Fill jars leaving 1/4 inch headspace, seal and procecess in boiling water for 15 minutes.
POLISH PICKLES
This recipe is requested every time I have to bring something. It is very good, and also festive looking with the red, green and white.
Provided by Cheryl Lowther
Categories Appetizers and Snacks Meat and Poultry Beef
Time 1h20m
Yield 25
Number Of Ingredients 3
Steps:
- Dry excess moisture off of pickles.
- Spread cream cheese, about 1/4 inch thick, on two slices of lunch meat. Wrap meat around a pickle. Repeat with remaining ingredients.
- Chill and slice into rounds.
Nutrition Facts : Calories 71.6 calories, Carbohydrate 2 g, Cholesterol 20.8 mg, Fat 6.4 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4 g, Sodium 537.5 mg, Sugar 0.5 g
MARYBELLE'S POLISH DILL PICKLES RECIPE - (4.2/5)
Provided by Pikachutherecipereader
Number Of Ingredients 12
Steps:
- Directions Wash and scrub cucumbers. Trim stem and blossom end. Leave small cucumbers whole, or slice into spears or sandwich slices as desired. All cucumbers in a jar should be similar in size and thickness. Add seasonings, except salt, to 1 pint wide mouthed jar. Pack firmly with cucumbers, leaving a 1/2" headspace. Combine vinegar, water, and salt in a small sauce pan. Heat until boiling. Ladle into jar to cover cucumbers - again, leave a 1/2" headspace. Seal jar with sterilized two piece cap, and process in a boiling water bath for 10 minutes (15 minutes for quarts). Wait 4-6 weeks before tasting to allow pickles to cure. Refrigerate after opening. (I laid out the recipe for a single pint of pickles to make the spices easier to list - you will want to scale this up to make a canner full).
POLISH DILL PICKLES COUNTRY STYLE
This recipe from a friend's family collection is so unlike most dilling recipes and one we enjoy. Use non - reactive containers and pots. (use stainless steel, unchipped enamel/porcelain - be sure your plastic bowls and containers are food grade) I do not process these pickles but you may do so if you wish. If processing I would recommend a 10 minute boiling water bath.
Provided by Gerry
Categories Low Protein
Time 25m
Yield 4 quarts, 30 serving(s)
Number Of Ingredients 8
Steps:
- Cut cucumbers 4 to an inch.
- In sterilized quart jar put in two sprigs of dill and add 2-3 slices of onion.
- Fill half full of cucumber slices and add small piece of garlic.
- Add 2-3 slices of onion and cucumber slices to fill.
- Add another small piece of garlic and 2 sprigs dill.
- Mix and bring brine to boiling point, simmer until clear, pour over hot and seal.
Nutrition Facts : Calories 112.2, Sodium 1887.4, Carbohydrate 27.5, Fiber 0.1, Sugar 27, Protein 0.1
POLISH PICKLES
I've made these for years, recipe was handed down through my family. These taste good, not really a sweet pickle, but tasty! This is hubby's favorite pickle...
Provided by Jan W
Categories Vegetables
Time 13h
Number Of Ingredients 10
Steps:
- 1. Peel and quarter cucumbers. Place in large stainless steel kettle and add water and salt (as directed above). Cover and stand overnight. Drain and rinse well.
- 2. Return pickles to washed kettle. Make a weak vinegar solution and pour over pickles. Heat until hot but DO NOT BOIL.
- 3. Pack pickles in hot sterile jars. Mix the 1-1/2 pint vinegar,sugar, hot pepper flakes and turmeric to make a syrup; Boil syrup 3 minutes, then pour over pickles in jars.
- 4. Add 1/4 tsp. alum and 1 slice onion on top of pickles in each jar. Put on lids & rings, seal tight. Set on rack or towel, jars will seal themselves. Store in cool place.
Tips:
- Choose the right cucumbers. The best cucumbers for pickling are firm and have a thin skin. Avoid cucumbers that are too soft or have blemishes.
- Wash the cucumbers thoroughly. This will help to remove any dirt or bacteria that may be present.
- Cut the cucumbers into the desired shape. You can cut them into slices, spears, or even cubes.
- Make the pickling solution. There are many different recipes for pickling solutions, but most of them contain vinegar, water, sugar, and salt. You can also add other spices and herbs, such as garlic, dill, and mustard seeds.
- Bring the pickling solution to a boil. This will help to dissolve the sugar and salt.
- Pour the pickling solution over the cucumbers. Make sure that the cucumbers are completely covered by the solution.
- Let the cucumbers pickle for the desired amount of time. The longer you pickle the cucumbers, the more sour they will become.
- Store the pickles in a cool, dark place. This will help to preserve the pickles and keep them from spoiling.
Conclusion:
Pickling is a great way to preserve cucumbers and enjoy them all year long. There are many different recipes for pickles, so you can find one that suits your taste. With a little planning and effort, you can make delicious pickles that your family and friends will love.
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