Polish Vinegar Dill Pickles {Ogórki Konserwowe}
Crunchy, vinegary with a strong garlic and dill flavor, Polish dill pickles are often present at parties, holidays, picnics, dinners, on sandwiches or in salads or soups. We eat tons of them in my home. My grandma always made so many jars each season, we never had to buy any. She made them every year, up until the last year of her life. That is probably about 80 years, every year, she made pickles. She lived to be 89, and I’m sure she started when she was young. She passed away last summer (you can read about how awesome my grandma was here). Making pickles is now our job. That brings mixed emotions. On one side, it’s exciting that I can carry on her traditions and recipes, on the other, the obvious… the thought that she is no longer here still hurts and leaves a void. That void will probably be there for ever.
Many families make home-made pickles every year, many of my friends do, even tough you can buy pretty good quality pickles these days. I think when we see the beautiful pickles that are in season for only a short time each yeah, we just can’t help ourselves. Polish Dill Pickles {Ogórki Konserwowe}
This is a very simple recipe, and it really doesn’t take very long to make. If you’ve never made pickles before, start with this recipe and adjust (more garlic, less garlic, more horseradish root, add red hot chili pepper, more sugar, etc.) as you find what works best for you. Key is, find good quality pickling cucumbers. By good quality, I mean crunchy fresh, and organic, if possible. The smaller, the better. Mine turned out a little bitter this time, I find this depends on the pickle itself. They are still tasty though… crunchy, tangy and full of flavor.
Polish Vinegar Dill Pickles {Ogórki Konserwowe}
Ingredients
- 4 lbs / 2 kg of pickling cucumbers
- BRINE:
- 5 c / 1.2 l of water
- 2 c / 500 ml of vinegar (4%)
- ½ c / 100 g of granulated sugar
- 1 tbsp of salt
- SPICES:
- 1 bunch of dill - 3 twigs per jar (or more)
- 2-3 garlic cloves per jar
- 1 medium horseradish root, cut into about ½ x 4 inch / 1 x 10 cm sticks (3 sticks per jar)
- 1 bay leaf per jar
- 10 whole peppercorns per jar
- 2 whole allspice berries per jar
- 1 tsp of mustard seed per jar
- OPTIONAL:
- Spicy peppers (as many as you would like to make spicy pickles)
- ADDITIONALLY:
- 5 1 qt / 1 l jars and lids
- Large pot for disinfecting and pickling jars
Instructions
Sanitize jars and lids in boiling water.
In a medium pot, combine brine ingredients and heat through.
Wash cucumbers and dill. Peel garlic and horseradish root. Cut horseradish into sticks. Place cucumbers and all spices in each jar.
Pour brine into each jar and place covers on tightly. Place jars back into hot water up to just below the lid. Boil on low for 3 minutes from the time the water starts bubbling. Take jars out and cool.
Pickles will be ready in 2-3 days and can be stored unrefrigerated.
A week or two and pickles are ready. Let me know how you make yours in comments below.
Thank you!
Smacznego!
Anna
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