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Polish Dill Pickles
Polish-style dill pickles fermented with fresh cucumbers, dill, garlic, grape leaves, salt, vinegar, and water. The result is a crisp, garlicky pickle with plenty of fresh dill flavor.
Course Preserves
Cuisine Polish
Status Tried & True
1 5 Gallon Crock
1 Fermenting Weight
4 gallons washed cucumbers 2 bunches dill fresh 10 garlic cloves or so 10 grape leaves 1 cup white vinegar 1 gallon water 1 -1 1/4 cup salt Place ingredients in bottom of crock with cucumbers.
Pour mixture (water, vinegar, salt) over cucumbers.
Throw in a few more pieces of dill.
Submerge pickles under water by placing a plate on top weighed down by a jar of water.
When a film appears, just skim it off.
Try tasting smaller pickles after 5 days.
Keyword fermenting-vegetables, pickling