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Polish Dill Pickles - Canned
From: Lorac

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.

16 quarts

  • 16 quarts cucumbers
  • 1 cup salt (Kosher)
  • 3 gallons water
  • dill sprigs (large)
  • garlic (large)
  • 16 cups water
  • 1 cup vinegar (can be ommited if you have soft water)
  • 3/4 cup salt (kosher)

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.