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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 quarts 1400g Recipe makes 16 quarts) |
||
| Calories 65 | ||
| Calories from Fat 4 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 12405mg | 516% | |
| Potassium 614mg | 17% | |
| Total Carbohydrate 15.1g | 5% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 7.0g | ||
| Protein 2.7g | 5% | |
Polish Dill Pickles - Canned
By: Lorac
Sep 11, 2003
My Polish grandmother didn't use a recipe because she could remember the ratio of salt to water and processing time. This recipe uses 1/2 bushel cucumbers. A bushel is a "volume" measurement, 1/2 equals 4 gallons or 16 quarts. I cut the top off a gallon milk jug to "measure" the volume of cucumbers I have to determine the amount of brine and pickling solution I will need. After experimenting with other recipes, Dill Pickles from "Treasured Polish Recipes" are as I remembered my Nana's - dill not sour or spicy. If you aren't into canning - try Nana's - Polish Dill Pickles made in a Crock#36431 Prep time INCLUDES over night brining.
16 quarts
Ingredients
- 16 quarts cucumbers
- 1 cup salt (Kosher)
- 3 gallons water
- dill sprigs (large)
- garlic (large)
- 16 cups water
- 1 cup vinegar (can be ommited if you have soft water)
- 3/4 cup salt (kosher)
Directions
1
Soak cucumbers overnight in a solution of 1 cup salt and 3 gallons of water, drain.2
Fill each quart jar with 1 dill sprig, 1 garlic clove and cucumbers.3
Combine water, vinegar and salt, and bring to a boil.4
Fill jars leaving 1/4 inch headspace, seal and procecess in boiling water for 15 minutes.
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