Marybelle's Polish Dill Pickles

5.0(12)

My mother begged this recipe from a neighbor almost 40 years ago. I'm making it still every summer, because it's so good. This is pretty much the original recipe, though I've updated the brine based on current recommendations for better food safety.

by dianegrapegrower·published 2006-07-10

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Vegetable

Servings

1 pint

Total time

25 min

prep 15 min

Calories / serving

79 kcal

Ingredients (11)

serves

1 pint small pickling cucumbercucumber
1 teaspoon dill seeddill-seed
1 garlic clovegarlic
1 sprig dill weed, pretty (optional)dill
4 coriander seedscoriander
1/2 teaspoon mustard seedsmustard-seed
1 small bay leafbay-leaf
1/8 teaspoon hot pepper flakesred-pepper-flakes
1/2 cup white vinegarvinegar
1/2 cup waterwater
1 1/2 teaspoons pickling saltpickling-salt

Instructions (6 steps)

01Wash and scrub cucumbers. Trim stem and blossom end. Leave small cucumbers whole, or slice into spears or sandwich slices as desired. All cucumbers in a jar should be similar in size and thickness.
02Add seasonings, except salt, to 1 pint wide mouthed jar. Pack firmly with cucumbers, leaving a 1/2" headspace.
03Combine vinegar, water, and salt in a small sauce pan. Heat until boiling. Ladle into jar to cover cucumbers - again, leave a 1/2" headspace.

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