Ah, the sweet and sour taste of Poland’s beloved dill pickles! For those who have tried them, it’s a love at first bite affair. And for those who haven’t, well, it’s time to get pickled! In this article, we’re diving into the wonderful world of Polish dill pickle recipes, showcasing 18 tangy and tantalizing variations that will elevate your snack game and add some Eastern European flair to your gatherings.
From classic garlic-infused recipes to spicy twists with peppercorns and coriander seeds, our list has something for every pickling enthusiast. Whether you’re a seasoned pro or just starting out in the world of fermentation, these Polish dill pickle recipes are sure to inspire your next batch (or three, or four…). So grab your jar, get ready to get tangy, and let’s dive into the wonderful world of Polish dill pickles!
Classic Polish Garlic Dill Pickles
Classic Polish Garlic Dill Pickles Recipe
Experience the bold flavors of Eastern Europe with this traditional recipe for pickles that will become a staple in your pantry.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 1 tsp salt
– 1/4 cup chopped fresh dill
– 3 cloves garlic, minced
– 1/4 tsp black peppercorns
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 2 hours to allow the cucumbers to release their excess water.
2. Drain and rinse the cucumber mixture with cold water.
3. In a large pot, combine vinegar, water, sugar, black peppercorns, garlic, and dill. Bring to a boil over medium-high heat.
4. Reduce heat to low and simmer for 10 minutes.
5. Pack the cooled cucumber mixture into clean glass jars, leaving about 1 inch of headspace. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
6. Seal the jars tightly and let them sit at room temperature for at least 24 hours before refrigerating.
Cooking Time: 10 minutes (pickling liquid) + 24 hours (curing time)
Spicy Polish Dill Pickles with Peppercorns
Elevate your pickle game with this bold and tangy recipe, inspired by traditional Polish flavors. A perfect combination of spicy heat and refreshing coolness.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup granulated sugar
– 2 tbsp pickling spice blend
– 1 tsp whole black peppercorns
– 1 tsp red pepper flakes (or more to taste)
– Salt, to taste
Instructions:
1. In a large bowl, combine cucumber slices and salt. Let it sit for 30 minutes to draw out excess water.
2. Drain and rinse the cucumbers with cold running water.
3. In a large pot, combine vinegar, water, sugar, pickling spice blend, black peppercorns, and red pepper flakes. Bring to a boil over medium-high heat.
4. Pack the cucumber slices into clean glass jars, leaving 1/2 inch headspace. Pour the hot pickling liquid over the cucumbers.
5. Seal the jars tightly and let them cool to room temperature. Store in the refrigerator.
6. Allow the pickles to chill for at least 24 hours before serving.
Cooking Time: 30 minutes
Polish Dill Pickles with Horseradish
For over a century, Polish dill pickles have been a staple in Eastern European cuisine. This recipe adds a spicy twist by incorporating horseradish, creating a bold and tangy flavor profile.
Ingredients:
• 4 cups of thinly sliced cucumbers
• 1 cup of white vinegar
• 1/2 cup of water
• 2 tbsp of pickling salt
• 1 tsp of whole black peppercorns
• 2 tbsp of fresh dill weed
• 2 tbsp of grated horseradish
• 1/4 cup of sugar
Instructions:
1. Combine vinegar, water, pickling salt, and black peppercorns in a large pot. Bring to a boil over medium-high heat.
2. Reduce heat to low and add sliced cucumbers, fresh dill weed, and grated horseradish. Simmer for 10 minutes or until cucumbers are slightly tender.
3. Remove from heat and let cool slightly.
4. Strain liquid mixture through cheesecloth into a clean glass jar. Discard solids.
5. Add sugar to the liquid mixture and stir until dissolved.
6. Pack cucumbers tightly into the jar, leaving about 1 inch of headspace.
7. Pour pickling liquid over the cucumbers, making sure they are fully submerged.
Cooking Time: 10 minutes
Sweet and Sour Polish Dill Pickles
Experience the tangy and refreshing taste of traditional Polish pickles with a sweet and sour twist! These dill pickles are perfect for snacking, adding to sandwiches, or serving as a side dish.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 tbsp pickling spice (containing mustard seeds, coriander seeds, and dill weed)
– 2 tbsp chopped fresh dill
– Salt to taste
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 30 minutes to draw out excess moisture.
2. Rinse the cucumber slices with cold water to remove excess salt. Drain well.
3. In a saucepan, combine vinegar, water, sugar, pickling spice, and chopped fresh dill. Bring to a boil over medium heat, stirring occasionally.
4. Pack the cucumber slices into clean glass jars, leaving about 1 inch headspace. Pour the hot pickling liquid over the cucumbers, making sure they are covered.
5. Seal the jars tightly and let them cool to room temperature. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: 30 minutes (plus refrigeration time)
Polish Dill Pickles with Mustard Seeds
A classic Polish pickle recipe that combines the tanginess of dill and the pungency of mustard seeds, perfect for adding a burst of flavor to any meal.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1/2 cup kosher salt
– 1/4 cup granulated sugar
– 1/2 cup white vinegar
– 1/4 cup water
– 2 tbsp fresh dill weed
– 1 tsp mustard seeds
– 1/4 tsp whole black peppercorns
Instructions:
1. In a large bowl, combine sliced cucumbers and kosher salt. Let it sit for at least 2 hours or overnight.
2. Drain the cucumber mixture and rinse with cold water to remove excess salt.
3. In a large pot, combine sugar, vinegar, water, dill weed, mustard seeds, and black peppercorns. Bring to a boil over medium-high heat.
4. Reduce heat to medium-low and simmer for 10 minutes.
5. Pack the cucumber mixture into clean glass jars, leaving about 1/2 inch headspace.
6. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
7. Seal the jars tightly and store in the refrigerator.
Cooking Time: None (refrigerate for at least 24 hours to allow flavors to meld)
Polish Dill Pickles and Onions Combo
A classic Polish combination that adds a burst of flavor to any meal. This simple recipe yields crispy, tangy pickles and sweet caramelized onions perfect for serving alongside meat dishes or as a snack.
Ingredients:
– 1 lb (450g) pickling cucumbers
– 1 large onion, thinly sliced
– 1/2 cup (120ml) white vinegar
– 1/4 cup (60ml) water
– 2 tbsp (30g) granulated sugar
– 1 tsp (5g) salt
– 1/4 tsp (1.25g) black pepper
– Fresh dill, chopped (optional)
Instructions:
1. Slice the cucumbers into 1/4-inch thick rounds.
2. In a large bowl, combine the sliced onions and vinegar. Let it sit for at least 30 minutes to allow the onions to soften and caramelize.
3. In a separate pot, bring the water, sugar, salt, and black pepper to a boil. Reduce heat and simmer for 5 minutes.
4. Pack the cucumber slices into a clean glass jar or container. Pour the hot pickling liquid over the cucumbers, leaving about 1 inch (2.5cm) headspace.
5. Let it cool to room temperature before refrigerating.
Cooking Time: 30 minutes + chilling time
Polish Dill Pickles with Bay Leaves
Experience the authentic flavor of Poland’s beloved pickles, infused with the warm aroma of bay leaves.
Ingredients:
– 4 cups thinly sliced cucumbers (Kirby or similar)
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 2 tbsp granulated sugar
– 1 tsp salt
– 2 sprigs of fresh bay leaves
– 1/4 cup (60 g) granulated pickling spice blend (optional)
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 30 minutes to draw out excess water.
2. Drain the cucumber mixture and rinse with cold running water. Pat dry with paper towels.
3. In a large saucepan, combine vinegar, water, sugar, and bay leaves. Bring to a boil over medium-high heat.
4. Reduce heat to medium-low and simmer for 10 minutes.
5. Add the cucumber mixture and pickling spice blend (if using). Simmer for an additional 20-25 minutes or until cucumbers are tender.
6. Remove from heat, let it cool, then refrigerate. Store in airtight containers for up to 2 weeks.
Cooking Time: Approximately 45 minutes
Polish Dill Pickles with Coriander Seeds
Add a burst of flavor to your sandwiches and salads with these tangy Polish dill pickles infused with the warm, earthy taste of coriander seeds.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1/4 cup kosher salt
– 1/2 cup granulated sugar
– 1 cup white vinegar
– 1/4 cup water
– 1 tsp whole black peppercorns
– 2 tbsp coriander seeds
Instructions:
1. In a large bowl, combine cucumbers and kosher salt. Let it sit for at least 30 minutes to allow the cucumbers to release their excess water.
2. Drain the cucumber mixture and rinse with fresh water to remove excess salt.
3. In a medium saucepan, combine sugar, vinegar, water, black peppercorns, and coriander seeds. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
4. Pack the cooled cucumber slices into clean glass jars, leaving about 1/2 inch headspace. Pour the hot pickling liquid over the cucumbers, making sure they’re completely covered.
5. Seal the jars and store in the refrigerator. Allow the pickles to chill for at least 24 hours before serving.
Cooking Time: 10 minutes
Polish Dill Pickles with Red Pepper Flakes
Add a spicy twist to traditional Polish dill pickles by incorporating red pepper flakes into the brine. This recipe yields crunchy and tangy pickles with just the right amount of heat.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 1 tsp kosher salt
– 1 tsp whole black peppercorns
– 1/2 tsp red pepper flakes
– Fresh dill weed, chopped (optional)
Instructions:
1. In a large bowl, combine sliced cucumbers and kosher salt. Let it sit for 30 minutes to allow the cucumbers to release excess water.
2. Rinse the cucumbers with cold running water to remove excess salt. Drain well.
3. In a large saucepan, combine vinegar, water, sugar, black peppercorns, and red pepper flakes. Bring to a boil over medium-high heat.
4. Pack the cucumber slices into clean glass jars, leaving 1/2 inch headspace. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
5. Seal the jars and store them in the refrigerator. Let it chill for at least 24 hours before serving. Enjoy!
Cooking Time: 30 minutes (prep) + 24 hours (chilling)
Polish Dill Pickles with Dill Seed
Experience the tangy flavor of traditional Polish dill pickles, made with fresh dill seed and a touch of spice. This recipe is a staple in many Eastern European households, perfect for snacking or adding a burst of flavor to your favorite dishes.
Ingredients:
– 4 cups (1 L) thinly sliced cucumbers
– 1 cup (250 mL) water
– 1/2 cup (125 mL) white vinegar
– 1/4 cup (60 g) granulated sugar
– 2 tbsp (30 mL) pickling salt
– 2 tsp (10 mL) whole black peppercorns
– 1/4 cup (15 g) fresh dill seed
Instructions:
1. In a large bowl, combine sliced cucumbers and water. Let it sit for at least 2 hours or overnight.
2. Drain the cucumber mixture and rinse with cold running water.
3. In a medium saucepan, combine vinegar, sugar, pickling salt, black peppercorns, and dill seed. Bring to a boil over medium heat.
4. Pack the cucumber slices into clean glass jars, leaving 1/2 inch (1 cm) headspace. Pour the hot pickling liquid over the cucumbers.
5. Seal the jars and let them cool to room temperature. Store in the refrigerator.
Cooking Time: At least 24 hours for flavors to meld together.
Polish Dill Pickles with Oak Leaves
Experience the authentic flavors of Eastern European cuisine with these tangy and crunchy pickles, infused with the subtle essence of oak leaves.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp granulated sugar
– 2 tbsp chopped fresh dill
– 2 oak leaves, chopped (optional)
– 1/2 cup (125ml) pickling spice blend (e.g., mustard seeds, coriander seeds)
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 30 minutes to allow excess water to release.
2. Rinse the cucumber slices with cold water to remove excess salt. Drain well.
3. In a large pot, combine vinegar, water, sugar, black pepper, chopped fresh dill, and pickling spice blend. Bring to a boil over medium heat, stirring occasionally.
4. Pack the cucumber slices into a clean glass jar or container, leaving about 1 inch (2.5 cm) at the top. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
5. Add the chopped oak leaves (if using). Secure the lid tightly.
6. Refrigerate for at least 24 hours before serving. The longer it sits, the tangier it becomes.
Cooking Time: None required – simply chill and enjoy!
Polish Dill Pickles with Grape Leaves
For a flavorful twist on traditional pickles, try adding grape leaves to your dill pickle recipe! This unique combination adds a burst of fresh flavor and a pop of color to your snack or side dish.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1/2 cup granulated sugar
– 1/2 cup white vinegar
– 1/4 cup water
– 1 tablespoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon dill seed
– 12-15 grape leaves (fresh or jarred)
– Fresh dill, chopped (optional)
Instructions:
1. In a large bowl, combine cucumbers, sugar, vinegar, water, salt, black pepper, and dill seed. Let sit for at least 30 minutes to allow flavors to meld.
2. Meanwhile, prepare grape leaves by rinsing and patting dry with paper towels.
3. Pack the pickle mixture into clean glass jars or containers, leaving about 1 inch of space at the top.
4. Place a few grape leaves on top of the pickles, folding them over to fit snugly.
5. Store in the refrigerator for at least 24 hours before serving. Allow flavors to meld together and enjoy!
Cooking Time: 24-48 hours (depending on desired level of sourness)
Polish Dill Pickles with Garlic Scapes
A classic Polish recipe gets a flavorful twist with the addition of garlic scapes, adding depth and complexity to these tangy pickles.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 tbsp salt
– 1 tsp whole black peppercorns
– 2 garlic scapes, finely chopped
– Fresh dill weed, for garnish
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 30 minutes to draw out excess water.
2. Rinse the cucumber slices under cold running water, then drain well.
3. In a medium saucepan, combine vinegar, water, sugar, black peppercorns, and chopped garlic scapes. Bring to a boil over high heat, stirring until sugar dissolves.
4. Pack the cucumber slices into clean glass jars, leaving 1/2 inch headspace. Pour the hot pickling liquid over the cucumbers, making sure they are covered.
5. Seal the jars and let them cool to room temperature. Store in the refrigerator.
Cooking Time:
Allow the pickles to chill for at least 24 hours before serving. Refrigerate for up to 6 months.
Polish Dill Pickles with Carrots
This traditional Polish recipe combines the tanginess of pickles with the sweetness of carrots, creating a delicious and crunchy snack. Perfect for pairing with your favorite meats or cheeses!
Ingredients:
– 4 cups thinly sliced dill cucumbers
– 2 large carrots, peeled and grated
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 1/4 teaspoon black peppercorns
– Fresh dill weed, chopped (optional)
Instructions:
1. In a large bowl, combine sliced cucumbers and grated carrots.
2. In a separate bowl, mix together vinegar, water, sugar, salt, and black peppercorns.
3. Pour the pickling liquid over the cucumber-carrot mixture and stir to combine.
4. Pack the pickle-carrot mixture into clean glass jars, leaving about 1 inch (2.5 cm) headspace.
5. Seal the jars and let them sit at room temperature for 24 hours before refrigerating.
Cooking Time: 24 hours
Polish Dill Pickles with Cauliflower
A twist on traditional pickles, this recipe combines the tanginess of dill pickling liquid with the crunch and sweetness of cauliflower. Perfect as a side dish or added to sandwiches.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 tbsp (30g) granulated sugar
– 1 tsp (5g) salt
– 1 tsp (5g) whole black peppercorns
– 1/4 cup (15g) fresh dill weed, chopped
Instructions:
1. In a large bowl, combine cauliflower florets and cold water. Let it sit for 30 minutes to help remove bitterness.
2. Drain the cauliflower and rinse under cold running water.
3. In a large saucepan, combine vinegar, water, sugar, salt, peppercorns, and dill weed. Bring to a boil over medium-high heat.
4. Pack the cauliflower into clean glass jars, leaving 1 inch (2.5 cm) headspace. Pour the hot pickling liquid over the cauliflower, making sure they are covered.
5. Seal the jars and let them cool to room temperature. Store in refrigerator.
Cooking Time: 30 minutes
Polish Dill Pickles with Green Tomatoes
A classic Polish recipe gets a creative twist with the addition of green tomatoes, adding a burst of freshness to this tangy and crunchy pickle.
Ingredients:
– 4 lbs green tomatoes, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1 cup (250ml) water
– 1/2 cup (125g) granulated sugar
– 1 tsp salt
– 1/2 tsp whole black peppercorns
– 2 tbsp (30g) chopped fresh dill
Instructions:
1. In a large bowl, combine sliced green tomatoes and salt. Let it sit for 30 minutes to allow the tomatoes to release their juices.
2. Rinse the tomato slices with cold water, then drain well.
3. In a large pot, combine vinegar, water, sugar, black peppercorns, and chopped fresh dill. Bring the mixture to a boil over medium-high heat.
4. Pack the tomato slices into clean glass jars, leaving about 1/2 inch headspace.
5. Pour the hot pickling liquid over the tomatoes, making sure they are completely covered.
6. Seal the jars tightly and let them cool to room temperature.
7. Store the pickles in the refrigerator for at least 24 hours before serving.
Cooking Time: 30 minutes (plus cooling time)
Polish Dill Pickles with Jalapeños
Add a kick to your traditional pickling recipe with the addition of jalapeños! This combination of sweet and sour flavors, paired with a spicy kick, will elevate your pickle game.
Ingredients:
– 4 cups of thinly sliced cucumbers
– 1 cup of water
– 1 cup of white vinegar
– 2 tbsp of granulated sugar
– 2 tsp of kosher salt
– 1/4 cup of chopped fresh dill
– 2-3 jalapeños, sliced
– 1/4 cup of pickling spice (optional)
Instructions:
1. In a large bowl, combine cucumbers, water, and ice to chill for at least 30 minutes.
2. In a separate pot, bring vinegar, sugar, salt, and pickling spice (if using) to a boil over medium-high heat.
3. Reduce heat and simmer for 10-15 minutes.
4. Pack the chilled cucumbers into clean jars, leaving about 1 inch of headspace.
5. Add jalapeños and dill on top of the cucumbers.
6. Pour the hot pickling liquid over the ingredients, ensuring they are completely covered.
7. Seal jars tightly and store in the refrigerator.
Cooking Time: 10-15 minutes for the pickling liquid, plus chilling time
Polish Dill Pickles with Fennel
This recipe combines the classic flavors of Poland’s beloved pickles with the subtle sweetness and crunch of fennel. The result is a refreshing and tangy condiment perfect for topping sandwiches, adding to salads, or serving as a side dish.
Ingredients:
– 4 cups (1L) thinly sliced cucumbers
– 2 large bulbs of fennel, thinly sliced
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tsp (5g) salt
– 1/4 tsp (1.25g) black peppercorns
– Fresh dill weed, chopped (optional)
Instructions:
1. In a large bowl, combine sliced cucumbers and fennel.
2. In a separate bowl, whisk together vinegar, water, sugar, salt, and peppercorns until dissolved.
3. Pour the pickling liquid over the cucumber mixture, ensuring all slices are covered.
4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours to allow flavors to meld.
5. Taste and adjust seasoning as needed.
6. Store in an airtight container in the refrigerator for up to 6 months.
Cooking Time: 24 hours
Summary
Get ready to indulge in a tangy and flavorful world of Polish dill pickles! This collection of 18 recipes offers a variety of twists on the classic pickle, from spicy additions like peppercorns and red pepper flakes to sweet and sour combinations featuring mustard seeds and horseradish. You’ll also find unique flavor profiles incorporating bay leaves, coriander seeds, grape leaves, and more. Whether you’re a seasoned pickling enthusiast or just looking to spice up your snack game, these Polish dill pickle recipes are sure to satisfy your cravings.
