Polish Dill Pickles - Canned

“My Polish grandmother didn't use a recipe because she could remember the ratio of salt to water and processing time. This recipe uses 1/2 bushel cucumbers. A bushel is a "volume" measurement, 1/2 equals 4 gallons or 16 quarts. I cut the top off a gallon milk jug to "measure" the volume of cucumbers I have to determine the amount of brine and pickling solution I will need. After experimenting with other recipes, Dill Pickles from "Treasured Polish Recipes" are as I remembered my Nana's - dill not sour or spicy. If you aren't into canning - try Nana's - Polish Dill Pickles made in a Crock#36431 Prep time INCLUDES over night brining.”
12hrs 15mins
16 quarts

Ingredients Nutrition


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

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