Polish Dill Pickles Country Style
Recipe: #3002
November 23, 2011
Categories: Vegetables, Cucumber, Garlic, Onions, Canning/Preserving, Stove Top more
"This recipe from a friend's family collection is so unlike most dilling recipes and one we enjoy. Use non - reactive containers and pots. (use stainless steel, unchipped enamel/porcelain - be sure your plastic bowls and containers are food grade) I do not process these pickles, making them as we have done for generations. If you have safety concerns please check with the recommendations in your area."
Original recipe yields 30 servings
Ingredients
Nutritional
- Serving Size: 1 (102.3 g)
- Calories 152.2
- Total Fat - 3.1 g
- Saturated Fat - 2 g
- Cholesterol - 8.1 mg
- Sodium - 5.6 mg
- Total Carbohydrate - 29.7 g
- Dietary Fiber - 0.5 g
- Sugars - 28 g
- Protein - 0.3 g
- Calcium - 12.9 mg
- Iron - 0.3 mg
- Vitamin C - 1.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Cut cucumbers 4 to an inch
Step 2
In sterilised quart jar put in two sprigs of dill and add 2-3 slices of onion
Step 3
Fill half full of cucumber slices and add small piece of garlic
Step 4
Add 2-3 slices of onion and cucumber slices to fill
Step 5
Add another small piece of garlic and 2 sprigs of dill
Step 6
Mix and bring brine to boiling point, simmer until clear, pour over hot and seal
Tips & Variations
No special items needed.
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