Traditional Brined Polish Pickles | SouthernPaddler.com

Traditional Brined Polish Pickles

Kahuna

Well-Known Member
Aug 27, 2003
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DEEP SOUTHERN ILLINOIS
HI! We love these. EASY to make!! : :shock:
KAHUNA

Canned Brine Cured Dill Pickles
Ogórki kiszone w sloikach

10 lbs 3-5" green firm pickling cucumbers
Dill 1-2 heads per jar
Horseradish root
Garlic
12 c water
1/2 c pickling salt
2 T sugar

Wash and soak 5-6 hours in cold water pickles, Drain. Into each dry sterilized jar place 1-2 heads pickling dill, a small slice of horseradish root, 1-4 buds garlic. This is the basic recipe, but feel free to add small quantities of flavorings like suggested in Polish Classic Brine Pickles. Stand cucumber in jar upright. Bring to boil water, pickling salt and sugar, set aside to cool to room temp. Pour brine over pickles to cover, leaving 3/4" head space. Cover with lids and screw on lightly, but do NOT tighten. Place jars in a panto collect drippings that may spill over during early vigorous curing period and let stand at room temperature. Or slightly warmer 75 to 80 degrees 3-4 days, by which time the bubbling should cease. Add extra brine to any jar in which cucumbers are not submerged. Wipe jar and lids with clean cloth and seal tightly. Store in cold cellar or fridge.Note: 35 is the ideal temp for storing these pickles, but up to 40 is OK.