polish dill pickles
(3 ratings)
This recipe is one of our favorites for Polish Dill's
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(3 ratings)
yield
4 Quarts
method
Canning/Preserving
Ingredients For polish dill pickles
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variable smcucumbers (to each quart jar)
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1/2 tspblack pepper (to each quart jar)
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1head of fresh dill (to each quart jar)
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few slices of fresh garlic (to each quart jar)
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1/2 tspred pepper flakes (to each quart jar)
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6 cwater
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2 cwhite vinegar
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1/2 cpickling / canning salt
How To Make polish dill pickles
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1Wash and clean cucumbers. Cut blossom ends from cucumbers. Sterilize quart canning jars in hot water bath. To each sterilized quart canning jar pack the cucumbers, black pepper, dill, garlic, and pepper. flakes.
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2In a stock pot; add the water, vinegar, and salt. Heat the mixture over medium heat to almost a boil, (bubbling around the edges).
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3Pour the hot liquid over the cucumbers and seasonings that are packed in the jars. (Have jar lids ready, heated in hot water for a few minutes according to the manufactures directions). Place the sterile lids and rings on each jar and hand tighten
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4Place in a water bath canner for 5 minutes. Remove from the canner and allow to cool to room temperature. Make sure each jar is sealed or they will ruin.
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5Let stand for at least a month to six weeks before opening.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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