Name: Polish Dill Pickles
Yield: Yield: 5 L Fermentation Crock (for smaller yield, adjust recipe accordingly)
Cuisine: Polish
Ingredients: 6 tbsp. kosher salt dissolved in 3 quarts water; 1–3 grape leaves (optional); 1 tsp. whole allspice; 5–6 lbs. small cucumbers; 1 tbsp. fresh horseradish root, sliced; 6 cloves garlic, sliced; 1 tbsp. yellow mustard seeds; ⅓ bunch fresh dill

Preparation info

Yield:
5 L
Fermentation Crock

Difficulty
Easy

Appears in

Can It & Ferment It

By Stephanie Thurow

Published 2017

About

Kryz and Emily Kociolek are the owners of Stone Creek Trading in Illinois. I use many of their crocks and supplies when fermenting. They have so graciously shared their family’s Polish pickle recipe.

“Kryz grew up in Poland and remembers always seeing crocks of bubbly ferments in the basement of everyone’s house. This is a recipe developed by Kryz’s father, who makes the best pickles!” —Emily Kociolek