20 Flavorful Polish Dill Pickles Recipes Perfect for Pickling

Craving that tangy, garlicky crunch of homemade pickles? Look no further! Whether you’re a pickling pro or a first-time fermenter, these 20 Flavorful Polish Dill Pickles Recipes are your ticket to crisp, briny perfection. From classic garlic dills to spicy twists, we’ve got the ultimate lineup to satisfy every pickle lover. Ready to jar up some magic? Let’s get pickling!

Classic Polish Dill Pickles with Garlic

Oh, you’re in for a treat with these Classic Polish Dill Pickles with Garlic! They’re crunchy, garlicky, and just the right amount of tangy—perfect for snacking straight out of the jar or chopping into your next potato salad.

Ingredients

• 2 lbs small cucumbers, washed and ends trimmed
• 4 cups water
• 1/4 cup kosher salt
• 4 cloves garlic, peeled and smashed
• 2 tbsp dill seeds
• 1 tsp black peppercorns
• 2 bay leaves
• 1/2 tsp red pepper flakes
• 2 cups white vinegar

Instructions

1. Prepare the brine: In a large pot, combine water, kosher salt, and white vinegar. Bring to a boil over high heat, stirring until the salt is completely dissolved. Remove from heat and let cool to room temperature.
2. Pack the jars: Tightly pack the cucumbers into clean quart-sized jars, adding garlic cloves, dill seeds, black peppercorns, bay leaves, and red pepper flakes evenly among the jars.
3. Pour the brine: Once the brine has cooled, pour it over the cucumbers in the jars, leaving about 1/2 inch of headspace at the top. Seal the jars tightly.
4. Let them ferment: Place the jars in a cool, dark place for at least 3 days. For more intense flavor, let them sit for up to 2 weeks. Tip: Check daily to ensure the cucumbers remain submerged in the brine to prevent mold.
5. Refrigerate after opening: Once opened, store the pickles in the refrigerator to keep them crisp and flavorful for up to a month.

These pickles are a game-changer with their crisp texture and bold garlic-dill flavor. Try them sliced thin on a grilled cheese sandwich for an extra zing!

Spicy Polish Dill Pickles with Chili Peppers

Perfect for those who love a little heat with their crunch, these Spicy Polish Dill Pickles with Chili Peppers are about to become your new obsession. Imagine the classic dill pickle vibe but with a kick that sneaks up on you—it’s like a flavor party in your mouth where everyone’s invited, but the chili peppers are definitely the life of the party.

Ingredients

• 4 cups water
• 1/4 cup kosher salt
• 2 cups white vinegar
• 1 tbsp sugar
• 2 cloves garlic, smashed
• 1 tbsp black peppercorns
• 1 tbsp mustard seeds
• 2 bay leaves
• 1/2 tsp red pepper flakes
• 1 lb small cucumbers, ends trimmed
• 2-3 fresh chili peppers, sliced
• 1 large bunch fresh dill

Instructions

1. Prepare the brine: In a large pot, combine water, kosher salt, white vinegar, and sugar. Bring to a boil over high heat, stirring until the salt and sugar dissolve completely.
2. Add the spices: Once boiling, add smashed garlic cloves, black peppercorns, mustard seeds, bay leaves, and red pepper flakes to the pot. Let it simmer for 2 minutes to infuse the flavors.
3. Pack the jars: Tightly pack the cucumbers, sliced chili peppers, and fresh dill into clean mason jars, leaving about 1/2 inch of headspace at the top.
4. Pour the brine: Carefully pour the hot brine over the cucumbers in the jars, ensuring they’re completely submerged. Leave that 1/2 inch headspace to avoid spills.
5. Seal and store: Wipe the rims of the jars with a clean cloth, seal with lids, and let them cool to room temperature before refrigerating. Wait at least 48 hours before opening to let the flavors meld.

These pickles are crisper than your favorite pair of jeans and pack a punch that’s balanced by the dill’s freshness. Try them chopped up in a spicy pickleback shot or just straight out of the jar when no one’s looking.

Sweet and Tangy Polish Dill Pickles

Just imagine biting into a pickle so crisp it snaps, with a flavor that’s the perfect dance between sweet and tangy. That’s what you’re in for with these homemade Polish dill pickles, and trust me, they’re easier to make than you’d think.

Ingredients

• 4 cups water
• 1 cup white vinegar
• 1/4 cup pickling salt
• 2 tbsp sugar
• 4 cloves garlic, smashed
• 2 tbsp dill seeds
• 1 tsp black peppercorns
• 1 lb small cucumbers, washed and ends trimmed
• 1 bunch fresh dill, washed

Instructions

1. Prepare the brine: In a large pot, combine water, white vinegar, pickling salt, and sugar. Bring to a boil over high heat, stirring until the salt and sugar dissolve completely.
2. Pack the jars: Divide the garlic, dill seeds, black peppercorns, and fresh dill between two clean quart jars. Tightly pack the cucumbers into the jars on top of the spices.
3. Pour the brine: Carefully pour the hot brine over the cucumbers in each jar, leaving about 1/2 inch of headspace at the top. Tip: Tap the jars gently on the counter to remove any air bubbles.
4. Seal and store: Wipe the rims of the jars clean, then seal with lids. Let the jars cool to room temperature before refrigerating. Tip: The pickles will taste better after at least 48 hours in the fridge.
5. Enjoy: Wait at least 2 days before opening to let the flavors meld. Tip: For extra crunch, keep the pickles refrigerated until you’re ready to serve.

These pickles come out with a satisfying crunch and a flavor that’s boldly tangy with a hint of sweetness. Try them sliced on a grilled cheese sandwich for a game-changing twist.

Polish Dill Pickles with Mustard Seeds

So, you’ve decided to dive into the world of homemade pickles, huh? Well, let me tell you, these Polish Dill Pickles with Mustard Seeds are about to become your new obsession. They’re crunchy, tangy, and have just the right amount of kick from the mustard seeds to keep things interesting.

Ingredients

• 4 cups water
• 1/4 cup kosher salt
• 1 cup white vinegar
• 2 tbsp mustard seeds
• 4 garlic cloves, smashed
• 1 tbsp dill seeds
• 1/2 tsp black peppercorns
• 1 lb small cucumbers, washed and ends trimmed
• Fresh dill fronds (about a handful)

Instructions

1. Prepare the brine: In a large pot, combine water, kosher salt, and white vinegar. Bring to a boil over high heat, stirring until the salt dissolves completely.
2. Add the spices: Once boiling, remove the pot from heat and stir in mustard seeds, smashed garlic cloves, dill seeds, and black peppercorns. Let it cool for about 10 minutes.
3. Pack the jars: Tightly pack the cucumbers and fresh dill fronds into a clean quart-sized jar. Pour the warm brine over the cucumbers, ensuring they’re completely submerged.
4. Seal and wait: Seal the jar and let it sit at room temperature for 3 days. Tip: If you see bubbles forming, that’s a good sign! The fermentation is working its magic.
5. Chill and enjoy: After 3 days, transfer the jar to the refrigerator. The pickles will be ready to eat in another 2 days, but they’ll get even better with time.

These pickles are the perfect balance of crunchy and tangy, with a subtle heat from the mustard seeds that sneaks up on you. Try them chopped up in a potato salad or just straight out of the jar when no one’s looking.

Garlic-Dill Polish Pickles with Fresh Dill

Venture into the world of homemade pickles with these Garlic-Dill Polish Pickles, where crunch meets tang in the most delightful way. Perfect for sandwich stacking or snacking straight from the jar, these pickles are a game-changer with their fresh dill and garlic punch.

Ingredients

• 4 cups water
• 1/4 cup kosher salt
• 1 cup white vinegar
• 1 tbsp sugar
• 2 cloves garlic, smashed
• 1 large bunch fresh dill, roughly chopped
• 1 lb small cucumbers, washed and ends trimmed

Instructions

1. Prepare the brine: In a large pot, combine water, kosher salt, white vinegar, and sugar. Bring to a boil over high heat, stirring until the salt and sugar dissolve completely.
2. Pack the jars: Divide the smashed garlic and chopped dill between two clean quart jars. Tightly pack the cucumbers into the jars, leaving about 1/2 inch of space at the top.
3. Pour the brine: Carefully pour the hot brine over the cucumbers in each jar, ensuring they are completely submerged. Let the jars cool to room temperature.
4. Chill for flavor: Once cooled, seal the jars and refrigerate for at least 48 hours before tasting. The pickles will develop more flavor the longer they sit.

These pickles boast a crisp texture and a bold, garlicky dill flavor that’s irresistibly addictive. Try them chopped in a potato salad or as a zesty topping for your next burger adventure.

Polish Dill Pickles with Horseradish

Wow, have you ever bitten into a pickle that made your taste buds do a happy dance? That’s exactly what these Polish Dill Pickles with Horseradish are all about—crunchy, tangy, and with a kick that’ll wake you right up. Perfect for snacking, sandwich stacking, or just showing off your pickle game.

Ingredients

• 4 cups water
• 1/4 cup kosher salt
• 1 tbsp sugar
• 2 cloves garlic, smashed
• 1 tbsp whole black peppercorns
• 1/2 cup fresh dill, chopped
• 2 tbsp prepared horseradish
• 1 lb small cucumbers, washed and ends trimmed

Instructions

1. Mix the brine: In a large pot, combine water, kosher salt, and sugar. Bring to a boil over high heat, stirring until salt and sugar dissolve completely. Remove from heat and let cool to room temperature.
2. Prep the jars: Divide garlic, black peppercorns, fresh dill, and horseradish evenly between two clean quart-sized jars. Pack the cucumbers into the jars as tightly as possible without squishing them.
3. Pour and seal: Pour the cooled brine over the cucumbers in each jar, ensuring they’re completely submerged. Seal the jars tightly.
4. Wait for magic: Let the jars sit at room temperature for 3 days to ferment. Tip: Check daily to ensure the cucumbers remain submerged, pressing them down if necessary.
5. Chill and enjoy: After 3 days, transfer the jars to the refrigerator. The pickles will be ready to eat in another 2 days and will keep for up to a month. Tip: The longer they sit, the more intense the flavors become.

These pickles are the crunchiest little guys you’ll ever meet, with a flavor that’s bold and briny, thanks to the horseradish and dill. Try them chopped up in a potato salad or just straight out of the jar when no one’s looking.

Quick Polish Dill Pickles with Vinegar

You know those days when you’re craving something tangy, crunchy, and just a little bit fancy without any of the fuss? Yeah, me too. That’s why these Quick Polish Dill Pickles with Vinegar are about to become your new best friend. They’re ridiculously easy to whip up, and the payoff is a jar full of crisp, garlicky, dill-infused goodness that’ll make your taste buds sing.

Ingredients

• 1 lb small cucumbers, washed and ends trimmed
• 1 cup white vinegar
• 1 cup water
• 1 tbsp kosher salt
• 2 cloves garlic, smashed
• 1 tbsp dill seeds
• 1/2 tsp black peppercorns

Instructions

1. Prep the cucumbers: Slice the cucumbers into spears or rounds, whatever makes your pickle-loving heart happy.
2. Make the brine: In a saucepan, combine vinegar, water, and salt. Bring to a boil over medium heat, stirring until the salt dissolves.
3. Pack the jar: Tightly pack the cucumbers into a clean quart jar, adding the garlic, dill seeds, and peppercorns as you go.
4. Pour the brine: Carefully pour the hot brine over the cucumbers, leaving about 1/2 inch of space at the top.
5. Cool and refrigerate: Let the jar cool to room temperature, then seal and refrigerate. Tip: The pickles will taste even better after 24 hours, but who are we kidding? Dig in whenever you can’t resist.

These pickles are the perfect balance of sour and garlicky with a crunch that’ll have you reaching for just one more. Try them on burgers, chopped into potato salad, or straight out of the jar when no one’s looking.

Polish Dill Pickles with Bay Leaves

Let me tell you about these Polish Dill Pickles with Bay Leaves – they’re the kind of crunchy, tangy goodness that’ll make you want to eat them straight out of the jar. Perfect for snacking, sandwiches, or just because you deserve a pickle today.

Ingredients

• 4 cups water
• 1/4 cup kosher salt
• 1 tbsp sugar
• 2 cups white vinegar
• 1 tbsp black peppercorns
• 2 tbsp dill seeds
• 4 bay leaves
• 4 cloves garlic, smashed
• 1 lb small cucumbers, washed and ends trimmed

Instructions

1. Brine the base: In a large pot, combine water, kosher salt, and sugar. Bring to a boil over high heat, stirring until salt and sugar dissolve completely.
2. Add the tang: Remove the pot from heat and stir in white vinegar, black peppercorns, dill seeds, bay leaves, and smashed garlic cloves. Let the mixture cool to room temperature, about 1 hour.
3. Pack the pickles: Tightly pack the cucumbers into a clean, large jar. Pour the cooled brine over the cucumbers, ensuring they’re completely submerged. Tip: If the cucumbers float, weigh them down with a small, clean plate or a zip-top bag filled with water.
4. Wait for magic: Seal the jar and let it sit at room temperature for 3 days to ferment. After 3 days, taste a pickle. If it’s tangy enough for you, move the jar to the fridge to slow down fermentation. If not, let it sit for another day or two.

These pickles come out with a perfect crunch and a flavor that’s boldly garlicky with a hint of dill and bay. Try them chopped up in a potato salad or alongside a hearty sandwich for an extra zing.

Polish Dill Pickles with Coriander Seeds

Kick off your pickle game with these tangy, crunchy Polish Dill Pickles with Coriander Seeds that’ll make your sandwiches and burgers sing. They’re surprisingly easy to make, and the coriander adds a little twist that’ll have everyone asking for your secret.

Ingredients

• 4 cups water
• 1/4 cup kosher salt
• 1 tbsp sugar
• 2 cups white vinegar
• 1 tbsp coriander seeds
• 4 cloves garlic, smashed
• 1 bunch fresh dill
• 2 lbs small cucumbers, washed and ends trimmed

Instructions

1. Prepare the brine: In a large pot, combine water, kosher salt, sugar, and white vinegar. Bring to a boil over high heat, stirring until salt and sugar dissolve completely.
2. Add flavors: Once boiling, remove from heat and stir in coriander seeds and smashed garlic cloves. Let the mixture cool to room temperature.
3. Pack the jars: Tightly pack the cucumbers into clean jars, tucking fresh dill in between and on top of the cucumbers.
4. Pour and seal: Pour the cooled brine over the cucumbers, ensuring they’re completely submerged. Seal the jars tightly.
5. Wait for magic: Let the jars sit at room temperature for 3 days to ferment, then refrigerate. Tip: If you like them extra tangy, let them sit for up to 5 days before refrigerating.

These pickles come out perfectly crisp with a bold garlic and dill flavor, and the coriander seeds add a subtle citrusy note that’s just *chef’s kiss*. Try them on a grilled cheese for a next-level experience.

Polish Dill Pickles with Peppercorns

Guess what? Today, we’re diving into the tangy, crunchy world of homemade Polish Dill Pickles with Peppercorns. It’s easier than you think, and oh boy, the bragging rights you’ll have when you pop open that jar!

Ingredients

• 4 cups water
• 1/4 cup kosher salt
• 1 tbsp sugar
• 2 cups white vinegar
• 4 cloves garlic, smashed
• 2 tbsp whole black peppercorns
• 1 bunch fresh dill, stems included
• 6-8 small cucumbers, washed and ends trimmed

Instructions

1. Heat the brine: In a large pot, combine water, kosher salt, sugar, and white vinegar. Bring to a boil over medium-high heat, stirring until salt and sugar dissolve completely.
2. Prep the jars: While the brine heats, divide smashed garlic, black peppercorns, and fresh dill between two clean quart-sized jars.
3. Pack the cucumbers: Tightly pack cucumbers into the jars, leaving about 1/2 inch of space at the top. If they’re too tall, slice them in half.
4. Pour the brine: Carefully pour the hot brine over the cucumbers, ensuring they’re completely submerged. Leave that 1/2 inch of headspace to avoid spills.
5. Seal and wait: Screw the lids on tightly and let the jars cool to room temperature before refrigerating. Tip: The pickles taste better after at least 48 hours, but try to wait a week for maximum flavor.
6. Check for bubbles: After sealing, if you see air bubbles, gently tap the jars to release them. This keeps your pickles crisp and evenly flavored.

These pickles are crunchier than your favorite potato chip and pack a garlicky, peppery punch that’s downright addictive. Serve them alongside a hearty sandwich or chop them up for a killer potato salad twist.

Polish Dill Pickles with Onion Slices

Ready to dive into the crunchy, tangy world of homemade pickles? Today, we’re making Polish Dill Pickles with Onion Slices, a recipe that’s as straightforward as it is delicious. Perfect for snacking, sandwiches, or just showing off your pickle prowess.

Ingredients

• 4 cups water
• 1/4 cup white vinegar
• 2 tbsp kosher salt
• 1 tbsp sugar
• 2 cloves garlic, smashed
• 1 tbsp dill seeds
• 1/2 tsp black peppercorns
• 1 bay leaf
• 4 small cucumbers, sliced into spears
• 1 small onion, thinly sliced

Instructions

1. Mix the brine: In a large pot, combine water, white vinegar, kosher salt, and sugar. Bring to a boil over high heat, stirring until the salt and sugar dissolve completely.
2. Add the aromatics: Remove the pot from heat and add smashed garlic cloves, dill seeds, black peppercorns, and bay leaf. Let the mixture cool to room temperature for about 30 minutes.
3. Pack the jars: Tightly pack cucumber spears and onion slices into a clean quart-sized jar. Pour the cooled brine over the cucumbers and onions, ensuring they’re completely submerged.
4. Wait for the magic: Seal the jar and let it sit at room temperature for 24 hours. Then, refrigerate for at least 48 hours before eating. Tip: The longer they sit, the more flavorful they’ll be!
5. Enjoy your pickles: After the waiting period, your pickles are ready to eat. They should be crisp, with a perfect balance of dill and garlic flavors. Try them on a burger or straight out of the jar for a refreshing snack.

These pickles are crisp, packed with flavor, and have just the right amount of tang. Serve them alongside a hearty sandwich or chop them up for a zesty potato salad addition.

Polish Dill Pickles with Carrot Strips

Guess what? We’re diving into the world of pickling today with a twist that’ll make your taste buds dance—Polish Dill Pickles with Carrot Strips. It’s crunchy, tangy, and has that extra pop of color and sweetness from the carrots. Perfect for snacking straight out of the jar or jazzing up your sandwiches.

Ingredients

• 4 cups water
• 1/4 cup kosher salt
• 2 cups white vinegar
• 1 tbsp sugar
• 2 cloves garlic, smashed
• 1 tbsp dill seeds
• 1/2 tsp black peppercorns
• 1 bay leaf
• 4 medium cucumbers, sliced into spears
• 1 large carrot, julienned

Instructions

1. Mix the brine: In a large pot, combine water, kosher salt, white vinegar, and sugar. Bring to a boil over high heat, stirring until the salt and sugar dissolve completely.
2. Add the aromatics: Remove the pot from heat. Add smashed garlic cloves, dill seeds, black peppercorns, and bay leaf to the brine. Let it steep for 5 minutes to infuse the flavors.
3. Prepare the jars: Pack cucumber spears and julienned carrots tightly into clean mason jars, leaving about 1/2 inch of headspace at the top.
4. Pour the brine: Carefully pour the warm brine over the cucumbers and carrots in the jars, ensuring they’re completely submerged. Leave that 1/2 inch headspace to avoid overflow.
5. Seal and store: Wipe the rims of the jars clean, then seal with lids. Let the jars cool to room temperature before refrigerating. Wait at least 48 hours before opening to let the flavors meld beautifully.

These pickles are a crunchy, tangy delight with a hint of sweetness from the carrots. Try them on a grilled cheese for an unexpected twist or just enjoy them straight from the jar—no judgment here.

Polish Dill Pickles with Grape Leaves

Okay, so you’re craving something tangy, crunchy, and a little bit fancy, right? Let’s dive into making these Polish dill pickles with grape leaves that’ll have your taste buds doing a happy dance. Trust me, it’s easier than you think, and the grape leaves? They’re the secret weapon for that perfect crunch.

Ingredients

• 4 cups water
• 1/4 cup kosher salt
• 1 tbsp sugar
• 2 cloves garlic, smashed
• 1 tbsp whole black peppercorns
• 2 bay leaves
• 1 large bunch fresh dill, stems and all
• 4-5 grape leaves, washed
• 1 lb small cucumbers, washed

Instructions

1. Mix the brine: In a large pot, combine water, kosher salt, and sugar. Bring to a boil, then turn off the heat and let it cool to room temperature. This is your pickle brine, and it’s going to work its magic.
2. Prep the jar: In a clean quart-sized jar, layer the garlic, peppercorns, bay leaves, and a good handful of dill. The grape leaves go in next – they’re not just for looks; they keep the pickles crisp.
3. Pack the cucumbers: Tightly pack the cucumbers into the jar on top of the grape leaves. You want them snug but not squished. Tuck in the remaining dill around the sides.
4. Pour and wait: Pour the cooled brine over the cucumbers until they’re completely submerged. Seal the jar and let it sit at room temperature for 3 days. Then, move it to the fridge. Tip: If the brine doesn’t cover the cucumbers, they won’t pickle evenly, so keep an eye on that.
5. Test for crunch: After a week, open the jar and give a pickle a try. It should be perfectly tangy with a satisfying crunch. If it’s not quite there, give it a few more days. Tip: The longer they sit, the more flavorful they get, but don’t let them go too long or they’ll get soft.

These pickles are seriously crunchy with a bold dill and garlic flavor that’s not too overpowering. Try them sliced on a sandwich or just straight out of the jar – no judgment here.

Polish Dill Pickles with Turmeric

Boy, do I have a tangy treat for you today! These Polish Dill Pickles with a twist of turmeric are about to become your new fridge staple, perfect for snacking straight out of the jar or jazzing up your sandwiches.

Ingredients

• 4 cups water
• 1/4 cup kosher salt
• 1 tbsp sugar
• 1 tsp turmeric powder
• 2 cloves garlic, smashed
• 1 tbsp whole black peppercorns
• 1 bunch fresh dill, stems included
• 1 lb small cucumbers, washed and ends trimmed

Instructions

1. Mix the brine: In a large pot, combine water, kosher salt, and sugar. Bring to a boil over high heat, stirring until the salt and sugar dissolve completely. Remove from heat and let cool to room temperature.
2. Add the flavors: Stir in turmeric powder, smashed garlic cloves, whole black peppercorns, and the bunch of fresh dill into the cooled brine.
3. Pack the cucumbers: Tightly pack the washed cucumbers into a clean, large jar. Pour the brine over the cucumbers, ensuring they are completely submerged.
4. Wait for magic: Seal the jar and let it sit at room temperature for 3 days. Then, transfer to the refrigerator. Tip: The longer they sit, the more flavorful they get!
5. Check readiness: After 3 days, open the jar and taste a pickle. If it’s tangy and crisp to your liking, they’re ready! If not, let them sit another day or two.

These pickles come out with a gorgeous golden hue thanks to the turmeric, and the dill gives them that classic Polish punch. Try them chopped up in a potato salad for an extra zing!

Polish Dill Pickles with Red Pepper Flakes

Betcha didn’t think pickles could get any better until you tried these Polish dill pickles with a spicy kick from red pepper flakes. They’re crunchy, tangy, and just the right amount of spicy, perfect for snacking straight out of the jar or jazzing up your sandwiches.

Ingredients

• 4 cups water
• 1/4 cup kosher salt
• 1 tbsp sugar
• 2 cloves garlic, smashed
• 1 tbsp dill seeds
• 1 tsp red pepper flakes
• 1 lb small cucumbers, washed and ends trimmed
• 1 cup white vinegar

Instructions

1. Mix the brine: In a large pot, combine water, kosher salt, and sugar. Bring to a boil over high heat, stirring until salt and sugar dissolve completely.
2. Add flavors: Remove from heat and stir in white vinegar, smashed garlic, dill seeds, and red pepper flakes. Let cool to room temperature, about 1 hour.
3. Prepare cucumbers: While brine cools, pack cucumbers tightly into a clean quart-sized jar. Tip: If cucumbers are too long, slice them in half to fit.
4. Pour and seal: Once brine is cool, pour over cucumbers in the jar, ensuring they’re completely submerged. Seal the jar tightly.
5. Wait for magic: Refrigerate the jar for at least 3 days before eating. The longer they sit, the more flavorful they’ll be. Tip: Shake the jar gently every day to distribute the spices.

These pickles are all about that crunch and a flavor that’s bold but not overwhelming. Try them chopped up in a potato salad for an extra zing or alongside a cold beer for the ultimate snack.

Polish Dill Pickles with Celery Seeds

So, you’ve decided to dive into the world of homemade pickles, huh? Well, let me tell you, these Polish Dill Pickles with Celery Seeds are about to become your new obsession. They’re crunchy, tangy, and have just the right amount of dill and celery seed magic to make your taste buds dance.

Ingredients

• 4 cups water
• 1/4 cup kosher salt
• 1 tbsp sugar
• 2 cups white vinegar
• 4 cloves garlic, smashed
• 2 tbsp dill seeds
• 1 tbsp celery seeds
• 1 tsp black peppercorns
• 1 lb small cucumbers, washed and ends trimmed
• Fresh dill sprigs

Instructions

1. Prepare the brine: In a large pot, combine water, kosher salt, and sugar. Bring to a boil over high heat, stirring until the salt and sugar dissolve completely. Remove from heat and stir in the white vinegar.
2. Pack the jars: Divide the smashed garlic, dill seeds, celery seeds, and black peppercorns between two clean quart jars. Tightly pack the cucumbers into the jars, adding fresh dill sprigs as you go.
3. Pour the brine: Carefully pour the warm brine over the cucumbers in each jar, leaving about 1/2 inch of headspace at the top. Tip: Tap the jars gently on the counter to remove any air bubbles.
4. Seal and store: Seal the jars with their lids and let them cool to room temperature. Once cooled, refrigerate for at least 48 hours before eating. Tip: The longer they sit, the more flavorful they’ll become.
5. Enjoy: After the wait, your pickles are ready to enjoy! They’re perfect straight from the jar, chopped into salads, or as a crunchy snack with your favorite sandwich.

These pickles have a fantastic crunch and a flavor that’s boldly tangy with a hint of earthiness from the celery seeds. Try them on a charcuterie board for an unexpected twist that’ll have everyone asking for the recipe.

Polish Dill Pickles with Apple Cider Vinegar

Alright, let’s dive into making some tangy, crisp Polish dill pickles with a twist of apple cider vinegar that’ll have your taste buds doing a happy dance. Imagine biting into a pickle that’s got just the right amount of crunch, a hint of garlic, and that unmistakable dill flavor, all thanks to a simple brine that does all the heavy lifting.

Ingredients

• 2 lbs small cucumbers, washed and ends trimmed
• 4 cups water
• 1 cup apple cider vinegar
• 3 tbsp kosher salt
• 5 garlic cloves, smashed
• 1 tbsp black peppercorns
• 1 tbsp mustard seeds
• 1 large bunch fresh dill, roughly chopped

Instructions

1. Prepare the brine: In a large pot, combine water, apple cider vinegar, and kosher salt. Bring to a boil over high heat, stirring until the salt dissolves completely, then remove from heat and let cool to room temperature.
2. Pack the jars: Tightly pack the cucumbers into clean quart-sized jars, adding the smashed garlic cloves, black peppercorns, mustard seeds, and fresh dill between the layers for even flavor distribution.
3. Pour and seal: Once the brine has cooled, pour it over the cucumbers in the jars, ensuring they’re completely submerged. Seal the jars tightly with lids.
4. Let them ferment: Place the sealed jars in a cool, dark place for at least 3 days to ferment. For more intense flavor, let them sit for up to 2 weeks, checking daily to ensure the cucumbers remain submerged.
5. Refrigerate to stop fermentation: Once the pickles reach your desired level of tanginess, transfer them to the refrigerator to halt the fermentation process. They’ll keep for up to 2 months.

These pickles are a game-changer with their perfect balance of tang and crunch, making them irresistible straight from the jar or chopped into a creamy potato salad. And hey, if you’re feeling fancy, try them on a gourmet burger for an extra zing that’ll knock your socks off.

Polish Dill Pickles with Juniper Berries

Ready to dive into the world of pickling with a twist? Let’s make some Polish Dill Pickles with Juniper Berries that’ll have your taste buds doing a happy dance. These pickles are crunchy, tangy, and with a hint of juniper, they’re anything but ordinary.

Ingredients

• 2 lbs small cucumbers, washed and trimmed
• 4 cups water
• 1/4 cup kosher salt
• 4 cloves garlic, smashed
• 2 tbsp dill seeds
• 1 tbsp black peppercorns
• 1 tbsp juniper berries
• 2 bay leaves
• 1 tsp mustard seeds

Instructions

1. Prepare the brine: In a large pot, combine water and kosher salt. Bring to a boil over high heat, stirring until the salt is completely dissolved. Remove from heat and let cool to room temperature.
2. Pack the jars: Tightly pack the cucumbers into clean, sterilized jars. Add the garlic, dill seeds, black peppercorns, juniper berries, bay leaves, and mustard seeds evenly among the jars.
3. Pour the brine: Once the brine has cooled, pour it over the cucumbers in the jars, leaving about 1/2 inch of headspace at the top. Seal the jars tightly.
4. Let them ferment: Place the jars in a cool, dark place for at least 3 days. Check daily to ensure the cucumbers are submerged and to release any built-up gases by slightly opening the jars.
5. Enjoy or store: After 3 days, taste a pickle. If it’s to your liking, move the jars to the refrigerator to slow fermentation. They’ll keep for up to 2 months.

These pickles are wonderfully crisp with a deep, aromatic flavor from the juniper berries. Try them sliced in a sandwich or chopped into a potato salad for an extra zing.

Polish Dill Pickles with Fennel Seeds

So, you’ve got a craving for something tangy, crunchy, and a little out of the ordinary, huh? Let me introduce you to these Polish Dill Pickles with Fennel Seeds – they’re like the cool, slightly fancy cousin of your regular dill pickles, with a whisper of licorice-like fennel that’ll make your taste buds do a happy dance.

Ingredients

• 4 cups water
• 1/4 cup kosher salt
• 1 tbsp sugar
• 2 cups white vinegar
• 1 tbsp fennel seeds
• 2 tbsp dill seeds
• 4 cloves garlic, smashed
• 1 lb small cucumbers, washed and ends trimmed

Instructions

1. Mix the brine: In a large pot, combine water, kosher salt, sugar, and white vinegar. Bring to a boil over high heat, stirring until the salt and sugar dissolve completely.
2. Add the spices: Once boiling, add fennel seeds, dill seeds, and smashed garlic cloves to the pot. Let it simmer for 2 minutes to infuse the flavors.
3. Prep the cucumbers: While the brine is simmering, pack the washed and trimmed cucumbers tightly into a clean, large jar.
4. Pour the brine: Carefully pour the hot brine over the cucumbers in the jar, ensuring they’re completely submerged. Leave about 1/2 inch of space at the top.
5. Cool and refrigerate: Let the jar cool to room temperature, then seal it and refrigerate. The pickles will be ready to eat in 48 hours, but they’ll taste even better after a week.

These pickles are crunchier than a fresh dollar bill and have a flavor that’s bold yet balanced – the dill and garlic bring the classic pickle punch, while the fennel seeds add a subtle, sophisticated twist. Try them on a charcuterie board or chopped up in a potato salad for an unexpected flavor boost.

Polish Dill Pickles with Cloves

Guess what? We’re diving into the world of pickling today with a twist that’ll make your taste buds dance—Polish Dill Pickles with Cloves. It’s like your grandma’s recipe but with a little extra oomph, and trust me, it’s easier than you think to whip up a jar of these tangy, spicy delights.

Ingredients

• 4 cups water
• 1/4 cup kosher salt
• 1 tbsp sugar
• 2 cups white vinegar
• 1 tbsp whole cloves
• 1 tbsp black peppercorns
• 2 bay leaves
• 1 large bunch fresh dill, roughly chopped
• 4-5 small cucumbers, sliced into spears
• 4 garlic cloves, smashed

Instructions

1. Mix the brine: In a large pot, combine water, kosher salt, and sugar. Bring to a boil over high heat, stirring until the salt and sugar dissolve completely.
2. Add vinegar and spices: Remove the pot from heat and stir in white vinegar, whole cloves, black peppercorns, and bay leaves. Let the mixture cool to room temperature.
3. Layer the jars: In a clean jar, layer cucumber spears, smashed garlic cloves, and chopped dill. Pack them snugly but don’t squish the cucumbers.
4. Pour the brine: Once the brine is cool, pour it over the cucumbers in the jar, ensuring they’re completely submerged. Leave about 1/2 inch of space at the top.
5. Seal and wait: Seal the jar tightly and let it sit at room temperature for 24 hours. Then, refrigerate for at least 48 hours before tasting. Tip: The longer they sit, the more flavorful they’ll be!

These pickles come out crisp with a perfect balance of tangy and spicy, thanks to the cloves and garlic. Try them on a sandwich or straight out of the jar—no judgment here.

Conclusion

With 20 delicious Polish dill pickle recipes, this roundup has something for every pickling enthusiast! Whether you’re a beginner or a seasoned pro, these flavorful options will inspire your next batch. Try a recipe, share your favorite in the comments, and pin this article to your Pinterest board for future pickling adventures. Happy pickling!