Grandma Marybelle's Heirloom Polish Dill Pickles
This cherished recipe has been passed down through generations, originating from my mother's neighbor nearly 40 years ago. Every summer, I transform fresh, crisp cucumbers into these delectable dill pickles, which have become a staple in our household. The blend of spices and the perfectly balanced brine not only enhance the flavor but also ensure food safety, making these pickles a delightful addition to any meal or snack. Enjoy the taste of tradition with each crunchy bite!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Small pickling cucumber
1 pint (washed, scrubbed, and trimmed)
Dill seed
1 teaspoon (whole)
Garlic clove
1 (peeled and whole)
Dill weed
1 sprig (optional, fresh)
Coriander seeds
4 (whole)
Mustard seeds
1/2 teaspoon (whole)
Bay leaf
1 small (whole)
Hot pepper flakes
1/8 teaspoon (dried)
White vinegar
1/2 cup (distilled)
Water
1/2 cup (filtered)
Pickling salt
1 1/2 teaspoons (non-iodized)
Instructions
1
Thoroughly wash and scrub the small pickling cucumbers under cold running water. Trim both the stem end and blossom end to remove any blemishes.
2
If desired, slice the cucumbers into spears or sandwich slices, ensuring that all pieces are of uniform size for even pickling. If using whole cucumbers, select those that are similar in size.
3
In a clean, sterilized 1-pint wide-mouth jar, add the dill seed, garlic clove, coriander seeds, mustard seeds, bay leaf, hot pepper flakes, and the optional sprig of dill weed.
4
Pack the cucumber pieces firmly into the jar, leaving approximately 1/2 inch of headspace at the top.
5
In a small saucepan, combine the white vinegar, water, and pickling salt. Heat the mixture over medium-high heat until it reaches a rapid boil.
6
Carefully ladle the hot brine over the packed cucumbers in the jar, ensuring they are completely submerged, while again leaving 1/2 inch of headspace.
7
Wipe the rim of the jar with a clean cloth to remove any residue, then seal the jar with a sterilized two-piece cap.
8
Process the jar in a boiling water bath for 10 minutes (or 15 minutes if using quart jars) to ensure proper sealing and preservation.
9
After processing, allow the pickles to cool at room temperature. Store them in a cool, dark place and wait 4-6 weeks before opening to taste, as this time allows the flavors to fully develop.
10
Once opened, store any remaining pickles in the refrigerator for long-lasting enjoyment.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the origin of Grandma Marybelle's Heirloom Polish Dill Pickles?
This recipe originated from the creator's mother's neighbor nearly 40 years ago and has been a family tradition ever since.
What type of cucumbers are best for this recipe?
Small pickling cucumbers are used for this recipe because they are crisp and fit well into pint-sized jars.
How should I prepare the cucumbers before pickling?
Thoroughly wash and scrub them under cold water, then trim both the stem and blossom ends to remove any blemishes.
Can I slice the cucumbers instead of keeping them whole?
Yes, you can slice the cucumbers into spears or sandwich slices, as long as the pieces are uniform in size for even pickling.
What size jar is recommended for this recipe?
The recipe is designed for a clean, sterilized 1-pint wide-mouth jar.
What spices are included in the jar?
The spice blend includes dill seed, garlic, coriander seeds, mustard seeds, a bay leaf, and hot pepper flakes.
Is the fresh dill weed mandatory?
No, the sprig of fresh dill weed is an optional addition for extra flavor.
How much garlic should I add to each pint?
Each pint jar should contain one whole, peeled garlic clove.
How much headspace should be left in the jar?
You should leave approximately 1/2 inch of headspace at the top of the jar when packing both cucumbers and brine.
What are the ingredients for the brine?
The brine consists of 1/2 cup distilled white vinegar, 1/2 cup filtered water, and 1 1/2 teaspoons of pickling salt.
Why do I need to use pickling salt instead of table salt?
Pickling salt is non-iodized, which prevents the brine from becoming cloudy and ensures the best quality for preservation.
How do I prepare the brine for the pickles?
Combine vinegar, water, and salt in a saucepan and heat until the mixture reaches a rapid boil before pouring over the cucumbers.
What is the processing time for pint jars?
Pint jars should be processed in a boiling water bath for 10 minutes.
What is the processing time for quart jars?
If you are using quart jars, increase the processing time in the boiling water bath to 15 minutes.
Why is it important to wipe the rim of the jar?
Wiping the rim removes any residue that could prevent the two-piece cap from forming a proper airtight seal.
How long should the pickles sit before eating?
It is recommended to wait 4-6 weeks before opening the jars to allow the flavors to fully develop.
Where should unopened jars be stored?
Store unopened jars in a cool, dark place to maintain their quality and preservation.
How should I store the pickles once the jar is opened?
Once opened, the pickles must be stored in the refrigerator for long-lasting enjoyment.
Are these pickles spicy?
They have a slight kick due to the 1/8 teaspoon of dried hot pepper flakes, but the spice level is balanced.
What type of vinegar is used?
The recipe calls for distilled white vinegar.
Can I use tap water for the brine?
Filtered water is recommended to ensure the purest flavor and to avoid chemicals found in some tap water.
Why should I select cucumbers of similar size?
Selecting cucumbers of similar size ensures that they pickle evenly and pack into the jars more efficiently.
What makes these pickles 'Polish' style?
The inclusion of specific spices like garlic, mustard seeds, coriander, and bay leaf creates the traditional Polish flavor profile.
How many ingredients are in this recipe?
There are 11 total ingredients including the cucumbers, brine components, and various spices.
Is this a good recipe for beginners?
Yes, the step-by-step instructions for jar packing and water bath processing make it accessible for those new to canning.
What does the bay leaf do for the pickles?
The bay leaf adds a subtle, savory aromatic depth to the brine's overall flavor.
How many coriander seeds go in one pint?
The recipe specifies using 4 whole coriander seeds per pint jar.
Does this recipe use fermentation?
While tagged as fermented vegetables, these are specifically vinegar-brined pickles preserved through water bath canning.
What is the texture of these pickles?
When prepared correctly using fresh cucumbers, these pickles are known for being crisp and having a 'crunchy bite'.
Why is this considered a summer recipe?
It is a summer tradition because that is when pickling cucumbers are freshest and most readily available from gardens and markets.