Ingredients
-
16
-
1
-
3
-
-
-
16
-
1
-
3/4
-
-
-
-
-
-
-
Directions
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 , Lorac, love your recipes here! Many very similar to my Grandparents recipes Also like the Kokapelli ( most likely spelled wrong) icon , 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
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Steps
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1
Done
|
Soak Cucumbers Overnight in a Solution of 1 Cup Salt and 3 Gallons of Water, Drain. |
|
2
Done
|
Fill Each Quart Jar With 1 Dill Sprig, 1 Garlic Clove and Cucumbers. |
|
3
Done
|
Combine Water, Vinegar and Salt, and Bring to a Boil. |
|
4
Done
|
Fill Jars Leaving 1/4 Inch Headspace, Seal and Procecess in Boiling Water For 15 Minutes. |
