By Jenna Urben
Polish Dill Pickle Recipe
4 steps
Prep:10min
Polish dill pickles are made with small cucumbers, fresh dill, garlic, mustard seeds, salt, and water. They're crunchy, tangy, and delicious!
Updated at: Thu, 17 Aug 2023 02:50:22 GMT
Nutrition balance score
Unbalanced
Glycemic Index
16
Low
Glycemic Load
1
Low
Nutrition per serving
Calories30.1 kcal (2%)
Total Fat0.6 g (1%)
Carbs6 g (2%)
Sugars2.6 g (3%)
Protein1.3 g (3%)
Sodium1065.5 mg (53%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Sterilize the jar and lid, then set aside. Scrub the cucumbers, peel the garlic, and gently wash the dill.
Step 2
Add the mustard seeds, garlic, and dill to the clean jar. Tightly pack the cucumbers in the jar. Dissolve the salt in water then pour into the jar. Make sure to leave a 1/4-inch gap from the top of the jar.
Step 3
Cover the jar loosely with the lid and store at room temperature (70F-75F) on a tray. The lid needs to be loose to allow the gases produced in the fermentation process to escape.
Step 4
Depending on your taste preferences, the polish pickles are ready to eat in 1-3 weeks. Once the brine turns murky and cloudy, they are ready. At this point, the lid should be completely sealed then stored in the refrigerator for 4-6 months.
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