Polish Pickles

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)

YIELD: 16 quarts

Soak cucumbers overnight in a solution of 1 cup salt and 3 gallons of water, drain.
Fill each quart jar with 1 dill sprig, 1 garlic clove and cucumbers.
Combine water, vinegar and salt, and bring to a boil.
Fill jars leaving 1/4 inch headspace, seal and procecess in boiling water for 15 minutes.

READY IN: 12hrs 15mins


Polish Pickles Version Two
wide mouth 1 quart jar
8 to 10 pickling cucumbers (4–6 inches long), washed and dried
2 tablespoons pickling salt or sea salt
1 quart water
2 teaspoons mustard seeds
2 cloves peeled garlic
1 stem dill, preferably flowering
fresh horseradish root, about 1 inch long
bay leaf
Cherry, grape, blackcurrant, or oak leaf

Tightly pack the cucumbers into the sterile jar, you want to squeeze them in, so they’ll stay submerged and not float to the top of the liquid
Add the salt to the water and bring to a boil, cool
Add the mustard seeds, garlic, dill (fold to fit), horseradish, bay leaf, and other leaf if you have one
Fill the jar with the salt water to within 1/4 from the top, all of your ingredients should be covered
Loosely cap the jar with a sterile lid, the lid must be loose to allow the gases produced during fermentation to escape
Some brine may seep out, so store where this won’t be a problem
As it ferments, the brine will become cloudy
Depending on your taste, the cucumbers will be ready to eat in 1 to 3 weeks
Fermentation will end after 5-6 weeks
If you have any left at this point, the lids should be tightened to prevent spoilage

1 quart

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