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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%
how is this calculated?

Polish Dill Pickles - Canned

Recipe #71111 | ½ day | ½ day prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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.