Polskie Ogórki Dill Pickles

Prep Time
Cook Time
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"These are very easy to put together and so tasty."

Original recipe yields 48 servings


  • Serving Size: 1 (75.9 g)
  • Calories 6.7
  • Total Fat - 0 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 1773.3 mg
  • Total Carbohydrate - 0.9 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.3 g
  • Protein - 0.1 g
  • Calcium - 6 mg
  • Iron - 0.1 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0 mg

Step 1

Scrub the cucumbers clean and set aside.

Step 2

Mix together the salt, vinegar and water in a large pot and bring to a boil. Continue to boil until salt is dissolved.

Step 3

Toss in 3 cloves garlic and 3 sprigs dill into each jar and pack the cucumbers into these jars.

Step 4

Sprinkle the pickle crisp over the cucumbers and cover with the brine mixture filling the jar to 1/4 inch below the rim.

Step 5

Add the snap lid and secure with the twist rim.

Step 6

Allow to cool completely.

Step 7

Store in a cool dark place.

Tips & Variations

  • 4 (2) liter mason jars with snap lids and twist rims.



Great tasting dills, made a large jar of 'counter dills' for our sampling which we look forward to each dilling season, made for great sampling then into the refrigerator to keep them crisp and flavourful. Other than adding a large chili pepper from my garden I made as posted and wouldn't change a thing. Gifted with extra cucumbers I made a number of jars for winter use. Also pickled a few late yellow beans and a jar of peppers. While similar to one of our family favourites there is just enough difference to add these delicious Polskie Dills to my Canning Cookbook.

review by:
(2 Oct 2013)