Get ready to transform ordinary cucumbers into a crisp, tangy flavor explosion that will transport you straight to a cozy Polish kitchen! Grandma Gorski's Dill Pickles are not just a recipe; they're a culinary time machine that captures generations of pickling perfection in every crunchy bite. Whether you're a pickle enthusiast or a curious home cook, this authentic Polish recipe will revolutionize your understanding of homemade pickles and impress everyone who takes a taste.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: Polish
Serves: 1 quart
Ingredients
- 4 pickling cucumbers
- 2 cups water
- 1 cup white vinegar
- 2 tablespoons salt
- 1 tablespoon dill seeds
- 2 cloves garlic, crushed
Instructions
- Begin by gathering all your ingredients: 4 pickling cucumbers, 2 cups of water, 1 cup of white vinegar, 2 tablespoons of salt, 1 tablespoon of dill seeds, and 2 cloves of garlic. Ensure you have a clean quart-sized jar ready for packing the pickles.
- Wash the pickling cucumbers thoroughly under cold running water to remove any dirt or debris. Trim off the ends of each cucumber, as this helps to ensure better flavor absorption.
- In a medium saucepan, combine the 2 cups of water, 1 cup of white vinegar, and 2 tablespoons of salt. Stir the mixture over medium heat until the salt is completely dissolved. This will create your pickling brine.
- Once the salt is dissolved, remove the saucepan from heat and let the brine cool to room temperature. This should take about 5 minutes.
- While the brine is cooling, prepare your quart jar. Place the 1 tablespoon of dill seeds and the 2 crushed cloves of garlic at the bottom of the jar.
- Pack the cucumbers tightly into the jar, standing them upright to maximize space. You can cut the cucumbers in half or quarters if they are too long to fit.
- Once the cucumbers are packed in the jar, carefully pour the cooled brine over them, ensuring that all the cucumbers are submerged. You may need to press down slightly to ensure they are fully covered.
- Seal the jar tightly with a lid. Allow the pickles to sit at room temperature for about 2 hours to start the pickling process.
- After 2 hours, transfer the jar to the refrigerator. The pickles will begin to develop flavor after a few days and will be ready to eat in about 1 week. They can be stored in the refrigerator for up to 2 months.
Tips
- Choose the right cucumbers: Use fresh, firm pickling cucumbers with minimal seeds for the best texture and crunch.
- Timing is everything: Allow the pickles to sit at room temperature for 2 hours before refrigerating to kickstart the fermentation process.
- Keep it clean: Ensure all your jars and utensils are thoroughly sanitized to prevent unwanted bacterial growth.
- Experiment with spices: While this recipe is traditional, feel free to add a personal touch with additional herbs like fresh dill or a pinch of red pepper flakes.
- Patience pays off: Let the pickles sit in the refrigerator for at least a week to develop their full, robust flavor.
- Storage matters: Store your pickles in a cool, dark part of the refrigerator to maintain their crisp texture and vibrant taste.
Nutrition Facts
Calories: 5kcal
Carbohydrates: 1g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
