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

These tangy, garlicky pickles are a staple in Polish kitchens—crunchy, briny, and packed with fresh dill flavor. Perfect for snacking or topping your next sandwich!

Ingredients:

• 2 lbs small pickling cucumbers (about 12–15)
• 4 cups water
• 1/4 cup white vinegar
• 3 tbsp kosher salt
• 4 cloves garlic, smashed
• 1 large bunch fresh dill (about 1/2 cup packed)
• 1 tsp black peppercorns
• 1 tsp mustard seeds

Instructions:

1. Wash cucumbers and trim off the blossom ends. Pack them snugly into a clean 1-quart jar along with the garlic, dill, peppercorns, and mustard seeds.
2. In a saucepan, combine water, vinegar, and kosher salt. Bring to a boil, stirring until salt dissolves.
3. Carefully pour the hot brine over the cucumbers, leaving 1/2 inch of headspace. Tap the jar gently to release air bubbles.
4. Seal the jar and let cool to room temperature. Refrigerate for at least 3 days before eating (1 week for deeper flavor).

The garlic and dill infuse the brine with a bold, aromatic punch, while the mustard seeds add a subtle warmth. These pickles stay crisp for weeks—if they last that long!

Tip: For extra crunch, soak cucumbers in ice water for 1 hour before packing.

Spicy Polish Dill Pickles with Chili Peppers

These zesty pickles pack a punch with fiery chili peppers and classic dill flavor—perfect for adding a kick to sandwiches or snacking straight from the jar.

Ingredients:

• 2 lbs small pickling cucumbers (about 12–15)
• 4 cups water
• 1/4 cup white vinegar
• 3 tbsp kosher salt
• 4 garlic cloves, smashed
• 2 tbsp whole black peppercorns
• 1 tbsp mustard seeds
• 1 bunch fresh dill (about 1/2 cup packed)
• 2–3 red chili peppers (like Fresno or Thai), sliced

Instructions:

1. Wash cucumbers and trim off the blossom ends. Pack them snugly into a clean 1-quart mason jar with the garlic, dill, and chili peppers.
2. In a saucepan, combine the water, vinegar, 3 tbsp kosher salt, 2 tbsp peppercorns, and 1 tbsp mustard seeds. Bring to a boil, stirring to dissolve the salt.
3. Pour the hot brine over the cucumbers, leaving 1/2 inch of headspace. Seal the jar and let cool to room temperature.
4. Refrigerate for at least 3 days before eating (for best flavor, wait 1 week). The pickles will keep for up to 1 month.

The chili peppers infuse the brine with slow-building heat, while the dill keeps these pickles crisp and refreshing—no mushy cukes here!

Tip: For extra crunch, add a grape leaf to the jar before pouring the brine (the tannins help keep pickles firm).

Sweet and Tangy Polish Dill Pickles

These crisp, garlicky pickles strike the perfect balance between sweet and tangy—just like Grandma used to make!

Ingredients:

• 3 lbs small pickling cucumbers (about 4-5 inches long)
• 4 cups water
• 1 cup white vinegar
• 1/4 cup granulated sugar
• 3 tbsp kosher salt
• 8 cloves garlic, smashed
• 2 tbsp whole black peppercorns
• 1 bunch fresh dill (about 1/2 cup packed fronds)

Instructions:

1. Wash cucumbers thoroughly and trim 1/8″ off both ends. Pack tightly into a clean 1-gallon jar or divide between two quart jars.
2. In a saucepan, combine water, white vinegar, granulated sugar, and kosher salt. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve (about 3 minutes). Remove from heat.
3. Tuck smashed garlic cloves, black peppercorns, and fresh dill between the cucumbers in the jar(s).
4. Pour hot brine over cucumbers, leaving 1/2″ headspace. Screw on lids loosely and let cool to room temperature (about 2 hours).
5. Refrigerate for at least 3 days before eating, shaking gently daily to distribute flavors. Pickles keep for up to 1 month.

The magic happens as the cukes slowly absorb that sweet-tart brine while staying satisfyingly crunchy—no mushy pickles here!

Tip: For extra crunch, add a grape leaf or oak leaf to the jar—the natural tannins help keep pickles firm.

Polish Dill Pickles with Mustard Seeds

These tangy, garlicky pickles are a staple in Polish kitchens—crunchy, fragrant with dill, and speckled with mustard seeds for a subtle kick.

Ingredients

• 2 lbs small pickling cucumbers (about 12–15)
• 4 cups water
• 1/4 cup white vinegar
• 3 tbsp kosher salt
• 4 cloves garlic, smashed
• 2 tbsp yellow mustard seeds
• 1 tbsp black peppercorns
• 5–6 fresh dill sprigs (or 2 tbsp dill seeds)

Instructions

1. Wash cucumbers and trim ends. Pack them snugly into a clean 1-quart mason jar, alternating with garlic cloves and dill sprigs.
2. In a saucepan, combine water, vinegar, kosher salt, mustard seeds, and peppercorns. Bring to a boil, stirring until salt dissolves, then remove from heat.
3. Pour the hot brine over the cucumbers, leaving 1/2 inch of headspace. Seal the jar and let cool to room temperature.
4. Refrigerate for at least 3 days before eating (1 week for deeper flavor). The pickles will keep for up to 1 month.

The mustard seeds add a gentle warmth to these pickles, while the garlic and dill create that classic Polish flavor—perfect for piling onto sandwiches or serving with charcuterie.

Tip: For extra crunch, soak cucumbers in ice water for 1 hour before packing.

Garlic-Dill Polish Pickles with Fresh Dill

These crisp, tangy pickles are bursting with garlic and fresh dill—perfect for snacking straight from the jar or piling onto sandwiches.

Ingredients:

• 2 lbs small pickling cucumbers (3–4 inches long)
• 4 cups water
• 1 cup white vinegar
• 3 tbsp kosher salt
• 1 tbsp sugar
• 6 cloves garlic, smashed
• 1 large bunch fresh dill (about 1/2 cup loosely packed)
• 1 tsp black peppercorns
• 1 tsp mustard seeds

Instructions:

1. Prep the cucumbers: Rinse cucumbers and trim off the blossom ends. Pack them tightly into a clean 1-quart mason jar along with the garlic and fresh dill.
2. Make the brine: In a saucepan, combine water, white vinegar, 3 tbsp kosher salt, and 1 tbsp sugar. Bring to a boil, stirring until salt and sugar dissolve. Remove from heat.
3. Season: Add 1 tsp black peppercorns and 1 tsp mustard seeds to the jar, then pour the hot brine over the cucumbers, leaving 1/2 inch of headspace.
4. Pickle: Seal the jar and let cool to room temperature. Refrigerate for at least 48 hours before eating (they’ll get even better after a week!).

The garlic and dill infuse the brine with bold flavor, while the mustard seeds add a subtle tangy kick. These pickles stay crunchy for weeks—if they last that long!

Tip: For extra crunch, soak cucumbers in ice water for 1 hour before pickling.

Polish Dill Pickles with Horseradish

These tangy, garlicky pickles get a spicy kick from fresh horseradish—perfect for snacking or topping your next sandwich.

Ingredients:

• 2 lbs small pickling cucumbers (about 12–15)
• 4 cups water
• 1/4 cup kosher salt
• 1 cup white vinegar
• 6 cloves garlic, smashed
• 1/4 cup fresh dill fronds (plus 2–3 extra sprigs)
• 2 tbsp freshly grated horseradish
• 1 tsp black peppercorns
• 1 tsp mustard seeds

Instructions:

1. Wash cucumbers and trim off blossom ends. Pack tightly into a clean 1-quart jar with garlic, dill fronds, and horseradish.
2. In a saucepan, combine water, 1/4 cup kosher salt, 1 cup white vinegar, 1 tsp black peppercorns, and 1 tsp mustard seeds. Bring to a boil, then remove from heat.
3. Pour hot brine over cucumbers, leaving 1/2-inch headspace. Top with extra dill sprigs. Cool to room temperature, then seal and refrigerate.
4. Let pickles ferment for at least 3 days before eating (5 days for deeper flavor). They’ll keep for 3 weeks chilled.

The horseradish adds a subtle heat that builds with each bite, while the dill keeps these crisp and refreshing—no mushy pickles here!

Tip: For extra crunch, soak cucumbers in ice water for 1 hour before packing.

Quick Polish Dill Pickles with Vinegar

These tangy, garlicky pickles come together in a flash—no fermenting required! Perfect for when you crave that classic deli crunch without the wait.

Ingredients:

• 1 lb small pickling cucumbers (about 8–10), halved lengthwise
• 1 1/2 cups distilled white vinegar
• 1 1/2 cups water
• 2 tbsp kosher salt
• 1 tbsp granulated sugar
• 4 cloves garlic, smashed
• 1 tbsp whole black peppercorns
• 2 large fresh dill sprigs (or 1 tbsp dill seeds)

Instructions:

1. Prep the jars: Pack cucumbers vertically into two clean 16-oz mason jars, leaving 1/2-inch headspace. Tuck garlic, peppercorns, and dill between the cucumbers.
2. Make the brine: In a saucepan, combine vinegar, water, 2 tbsp salt, and 1 tbsp sugar. Bring to a boil over high heat, stirring just until salt and sugar dissolve.
3. Pickle: Carefully pour hot brine over cucumbers, covering them completely. Let cool to room temperature (about 1 hour), then seal and refrigerate.
4. Wait (the hardest part!): Let flavors develop for at least 4 hours before eating, though overnight is ideal. Keeps for 3 weeks.

The vinegar brine gives these pickles a bright, punchy flavor while keeping them crisp—no mushy cucumbers here! The garlic and dill combo tastes just like Grandma’s, but with zero patience required.

Tip: For extra crunch, soak cucumbers in ice water for 30 minutes before pickling.

Polish Dill Pickles with Bay Leaves

These tangy, garlicky pickles are a staple in Polish kitchens—crunchy, herbaceous, and perfect for snacking straight from the jar.

Ingredients:

• 2 lbs small pickling cucumbers (about 12–15)
• 4 cups water
• 1/4 cup white vinegar
• 3 tbsp kosher salt
• 4 cloves garlic, smashed
• 5–6 fresh dill sprigs
• 3 bay leaves
• 1 tsp black peppercorns
• 1 tsp mustard seeds

Instructions:

1. Wash cucumbers and trim ends. Pack them snugly into a clean 1-quart jar with garlic, dill sprigs, bay leaves, 1 tsp black peppercorns, and 1 tsp mustard seeds.
2. In a saucepan, combine 4 cups water, 1/4 cup white vinegar, and 3 tbsp kosher salt. Bring to a boil, stirring to dissolve salt, then remove from heat.
3. Pour hot brine over cucumbers, leaving 1/2 inch headspace. Seal jar and let cool to room temperature.
4. Refrigerate for at least 3 days before eating (they’ll develop deeper flavor after 1 week).

The bay leaves add a subtle earthy note that balances the punchy garlic and dill—these pickles taste like they came straight from a Polish deli!

Tip: For extra crunch, soak cucumbers in ice water for 1 hour before packing.

Polish Dill Pickles with Coriander Seeds

These tangy, garlicky pickles are a staple in Polish kitchens, with a bright dill flavor and a subtle warmth from coriander seeds—perfect for snacking or topping sandwiches.

Ingredients:

• 2 lbs small pickling cucumbers (about 12–15)
• 4 cups water
• 1/4 cup white vinegar
• 3 tbsp kosher salt
• 4 garlic cloves, smashed
• 1 tbsp coriander seeds
• 1 tbsp black peppercorns
• 4–5 fresh dill sprigs

Instructions:

1. Wash cucumbers and trim off the blossom ends. Pack them tightly into a clean 1-quart jar along with garlic, coriander seeds, peppercorns, and dill.
2. In a saucepan, combine water, vinegar, and 3 tbsp kosher salt. Bring to a boil, stirring to dissolve the salt, then remove from heat.
3. Pour the hot brine over the cucumbers, leaving 1/2 inch of headspace. Seal the jar and let cool to room temperature.
4. Refrigerate for at least 3 days before eating (they’ll get better with time!). The pickles will keep for up to 1 month.

The coriander seeds add a citrusy depth that makes these pickles stand out—they’re crisp, fragrant, and just briny enough to keep you reaching for more.

Tip: For extra crunch, soak the cucumbers in ice water for 30 minutes before packing them into the jar.

Polish Dill Pickles with Peppercorns

These tangy, garlicky pickles are a staple in Polish kitchens—crunchy, fragrant, and packed with bold flavor. Perfect for snacking or topping sandwiches!

Ingredients:

• 2 lbs small pickling cucumbers (about 12–15)
• 4 cups water
• 1/4 cup white vinegar
• 3 tbsp kosher salt
• 4 cloves garlic, smashed
• 2 tbsp whole black peppercorns
• 5–6 fresh dill sprigs (or 2 tbsp dill seeds)

Instructions:

1. Wash cucumbers and trim ends. Pack them tightly into a clean 1-quart mason jar along with garlic, peppercorns, and dill.
2. In a saucepan, combine water, vinegar, and kosher salt. Bring to a boil, stirring until salt dissolves. Remove from heat and let cool 5 minutes.
3. Pour hot brine over cucumbers, leaving 1/2 inch headspace. Seal jar and let cool to room temperature.
4. Refrigerate for at least 3 days before eating (they’ll get better each week!).

The peppercorns add a subtle heat that balances the punchy garlic and dill—these pickles develop deeper flavor the longer they sit. Tip: For extra crunch, add a grape leaf to the jar (its tannins keep cucumbers firm).

Polish Dill Pickles with Onion Slices

Polish Dill Pickles with Onion Slices

These crisp, garlicky pickles with a hint of onion are a staple in Polish kitchens—easy to make and packed with tangy, herbaceous flavor.

Ingredients

• 2 lbs small pickling cucumbers (about 12–15)
• 1 medium white onion, thinly sliced
• 4 cloves garlic, smashed
• 2 cups water
• 1 cup white vinegar
• 1 tbsp kosher salt
• 1 tbsp granulated sugar
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 4–5 fresh dill sprigs (or 1 tbsp dill seeds)

Instructions

1. Pack the cucumbers, onion slices, garlic, and dill sprigs tightly into a clean 1-quart jar.
2. In a saucepan, combine the water, white vinegar, kosher salt, sugar, peppercorns, and mustard seeds. Bring to a boil over medium-high heat, stirring until the salt and sugar dissolve.
3. Carefully pour the hot brine over the cucumbers, leaving ½ inch of headspace. Tap the jar gently to release air bubbles.
4. Seal the jar and let it cool to room temperature, then refrigerate for at least 48 hours before eating (the flavor gets better after a week!).

The onion slices mellow in the brine, adding a subtle sweetness that balances the punchy garlic and dill—perfect for stacking on sandwiches or serving with charcuterie.

Tip: For extra crunch, soak the cucumbers in ice water for 30 minutes before packing.

Polish Dill Pickles with Carrot Strips

These crisp, tangy pickles get a sweet crunch from carrot strips—perfect for snacking straight from the jar or layering on sandwiches.

Ingredients:

• 1 lb small pickling cucumbers (about 10–12), ends trimmed
• 1 large carrot, cut into thin 2-inch strips
• 3 cups water
• 1 cup white vinegar
• 2 tbsp kosher salt
• 1 tbsp sugar
• 4 garlic cloves, smashed
• 1 tbsp black peppercorns
• 1 tbsp mustard seeds
• 5–6 fresh dill sprigs

Instructions:

1. Pack the cucumbers and carrot strips vertically into a clean 1-quart mason jar, alternating with the dill sprigs and garlic cloves.
2. In a saucepan, combine the water, vinegar, kosher salt, sugar, black peppercorns, and mustard seeds. Bring to a boil over medium-high heat, stirring until the salt and sugar dissolve.
3. Carefully pour the hot brine over the cucumbers, leaving ½ inch of headspace. Tap the jar gently to release air bubbles.
4. Seal the jar and let cool to room temperature, then refrigerate for at least 3 days before eating (they’ll reach peak flavor after 1 week).

The carrots add a subtle sweetness that balances the garlicky dill brine—these pickles stay extra crisp thanks to the quick-brine method!

Tip: For spicy pickles, tuck a sliced jalapeño into the jar with the cucumbers.

Polish Dill Pickles with Grape Leaves

These tangy, garlicky pickles get their signature crunch from grape leaves—a traditional Polish trick you’ll love!

Ingredients:

• 2 lbs small pickling cucumbers (scrubbed, ends trimmed)
• 4 cups water
• 1/4 cup kosher salt
• 3 cups white vinegar
• 6 garlic cloves, smashed
• 2 tbsp black peppercorns
• 1 tbsp mustard seeds
• 4 fresh dill heads (or 2 tbsp dill seeds)
• 4 grape leaves (fresh or jarred)

Instructions:

1. Prep the brine: In a saucepan, combine 4 cups water, 1/4 cup kosher salt, and 3 cups white vinegar. Bring to a boil, then remove from heat.
2. Layer the jar: Pack cucumbers vertically into a clean 1-gallon jar, tucking in 6 smashed garlic cloves, 2 tbsp black peppercorns, 1 tbsp mustard seeds, and 4 dill heads as you go. Place 4 grape leaves on top.
3. Pour & ferment: Pour warm brine over the cucumbers, leaving 1/2 inch headspace. Seal and let sit at room temperature for 3 days, then refrigerate for 1 week before eating.

The grape leaves keep these pickles crisp while infusing a subtle earthy note—no mushy cukes here!

Tip: For extra tang, let them ferment for 5 days at room temperature (just burp the jar daily!).

Polish Dill Pickles with Turmeric

These tangy, crunchy pickles get a sunny twist from turmeric, adding earthy warmth to the classic dill-and-garlic brine. Perfect for snacking straight from the jar or piling onto sandwiches!

Ingredients

• 1 lb small pickling cucumbers (about 10–12)
• 2 cups water
• 1 cup white vinegar
• 1 tbsp kosher salt
• 1 tbsp granulated sugar
• 4 garlic cloves, smashed
• 1 tsp black peppercorns
• 1 tsp yellow mustard seeds
• 1 tsp ground turmeric
• 4–5 fresh dill sprigs

Instructions

1. Prep cucumbers: Trim ends off cucumbers and slice into spears or leave whole if small. Pack tightly into a clean 32-oz jar with garlic and dill sprigs.
2. Make brine: In a saucepan, combine water, white vinegar, 1 tbsp kosher salt, 1 tbsp sugar, 1 tsp peppercorns, 1 tsp mustard seeds, and 1 tsp turmeric. Bring to a boil, stirring until salt and sugar dissolve.
3. Pour & seal: Carefully pour hot brine over cucumbers, leaving ½-inch headspace. Tap jar gently to remove air bubbles. Seal with a lid and let cool to room temperature.
4. Chill: Refrigerate for at least 48 hours before eating (the flavors deepen over time!).

The turmeric gives these pickles a gorgeous golden hue and a subtle earthy note that pairs beautifully with the punchy dill and garlic. They’ll stay crisp for weeks—if they last that long!

Tip: For extra crunch, add a grape leaf or oak leaf to the jar—their tannins help keep pickles firm.

Polish Dill Pickles with Red Pepper Flakes

These tangy, garlicky pickles pack a subtle kick from red pepper flakes—perfect for snacking straight from the jar or piling onto sandwiches.

Ingredients:

• 2 lbs small pickling cucumbers (about 12–15)
• 4 cups water
• 1/4 cup kosher salt
• 1 1/2 cups white vinegar
• 4 cloves garlic, smashed
• 2 tbsp fresh dill fronds (or 2 tsp dried dill)
• 1 tbsp whole black peppercorns
• 1 tsp red pepper flakes

Instructions:

1. Wash cucumbers and trim 1/8″ off the blossom ends. Pack them vertically into a clean 1-quart mason jar with garlic, dill, peppercorns, and red pepper flakes.
2. In a saucepan, combine water, kosher salt, and vinegar. Bring to a boil, stirring to dissolve salt. Immediately pour hot brine over cucumbers, leaving 1/2″ headspace.
3. Seal the jar and let cool to room temperature. Refrigerate for at least 48 hours before eating (flavor deepens after 5 days).

The red pepper flakes bloom in the brine, creating a slow-building heat that balances the punchy dill and garlic. Tip: For extra crunch, add a grape leaf to the jar—its tannins help keep pickles firm.

Polish Dill Pickles with Celery Seeds

These tangy, garlicky pickles are a staple in Polish kitchens, with celery seeds adding a subtle earthy note that sets them apart.

Ingredients:

• 2 lbs small pickling cucumbers (about 12–15)
• 4 cups water
• 1/4 cup white vinegar
• 3 tbsp kosher salt
• 4 garlic cloves, smashed
• 2 tbsp fresh dill fronds (or 1 tbsp dried dill weed)
• 1 tsp celery seeds
• 1 tsp black peppercorns

Instructions:

1. Wash cucumbers thoroughly and trim ends. Pack tightly into a clean 1-quart mason jar along with garlic and dill.
2. In a saucepan, combine water, vinegar, 3 tbsp kosher salt, 1 tsp celery seeds, and 1 tsp black peppercorns. Bring to a boil, stirring until salt dissolves.
3. Pour hot brine over cucumbers, leaving 1/2-inch headspace. Seal jar and let cool to room temperature.
4. Refrigerate for at least 3 days before eating (flavor deepens after 1 week).

The celery seeds add a warm, slightly bitter backbone that balances the punchy garlic and dill—perfect for cutting through rich dishes like pierogi or grilled sausages.

Tip: For extra crunch, soak cucumbers in ice water for 1 hour before pickling.

Polish Dill Pickles with Apple Cider Vinegar

These tangy, garlicky pickles are a game-changer—crunchy, bright, and packed with fresh dill flavor. Apple cider vinegar adds a subtle fruity twist to the classic brine.

Ingredients

• 1 lb small pickling cucumbers (about 10–12)
• 2 cups water
• 1 cup apple cider vinegar
• 1 tbsp kosher salt
• 1 tbsp sugar
• 4 garlic cloves, smashed
• 1 tbsp whole black peppercorns
• 1 large bunch fresh dill (about 1/2 cup packed)
• 1 tsp mustard seeds

Instructions

1. Wash cucumbers and trim ends. Pack them snugly into a clean 1-quart mason jar along with garlic, dill, peppercorns, and mustard seeds.
2. In a saucepan, combine water, apple cider vinegar, 1 tbsp salt, and 1 tbsp sugar. Bring to a boil, stirring until dissolved, then remove from heat.
3. Carefully pour the hot brine over the cucumbers, leaving 1/2 inch of headspace. Tap the jar gently to release air bubbles.
4. Seal the jar and let cool to room temperature. Refrigerate for at least 48 hours before eating (they’ll get better after 5 days!).

The apple cider vinegar softens the pickle’s sharpness just enough, while the mustard seeds add a subtle pop of texture. These disappear fast—hide a jar for yourself!

Tip: For extra crunch, soak cucumbers in ice water for 30 minutes before packing.

Polish Dill Pickles with Juniper Berries

These tangy, garlicky pickles get a subtle piney kick from juniper berries—perfect for snacking or topping your next sandwich.

Ingredients:

• 2 lbs small pickling cucumbers (about 12–15)
• 4 cups water
• 1/4 cup kosher salt
• 1 1/2 cups white vinegar
• 6 cloves garlic, smashed
• 2 tbsp black peppercorns
• 1 tbsp juniper berries, lightly crushed
• 4–5 fresh dill heads (or 2 tbsp dill seeds)

Instructions:

1. Wash cucumbers and trim 1/8″ off the blossom ends. Pack tightly into a clean 1-quart jar with garlic, peppercorns, juniper berries, and dill.
2. In a saucepan, combine water, kosher salt, and vinegar. Bring to a boil, then immediately pour hot brine over cucumbers, leaving 1/2″ headspace.
3. Seal jar and let cool to room temperature. Refrigerate for at least 3 days before eating (flavor deepens after 1 week).

The juniper berries add an earthy complexity that makes these pickles stand out—they’re crisp, punchy, and just a little woodsy.

Tip: For extra crunch, soak cucumbers in ice water for 1 hour before packing.

Polish Dill Pickles with Fennel Seeds

These tangy, garlicky pickles get a subtle licorice kick from fennel seeds—perfect for snacking straight from the jar or layering on sandwiches.

Ingredients:

• 2 lbs small pickling cucumbers (about 12–15)
• 4 cups water
• 1 cup white vinegar
• 3 tbsp kosher salt
• 1 tbsp sugar
• 6 cloves garlic, smashed
• 2 tbsp fresh dill fronds (or 1 tbsp dried dill)
• 1 tbsp fennel seeds
• 1 tsp black peppercorns

Instructions:

1. Wash cucumbers and trim ends. Pack tightly into a clean 1-quart mason jar with garlic, dill, fennel seeds, and peppercorns.
2. In a saucepan, combine water, vinegar, 3 tbsp kosher salt, and 1 tbsp sugar. Bring to a boil, stirring to dissolve salt and sugar.
3. Pour hot brine over cucumbers, leaving ½ inch headspace. Tap jar gently to release air bubbles.
4. Seal jar and let cool to room temperature. Refrigerate for at least 3 days before eating (flavor deepens after 1 week).

The fennel seeds add a subtle complexity that makes these pickles stand out—they’re crisp, aromatic, and just briny enough.

Tip: For extra crunch, add a grape leaf or oak leaf to the jar (the tannins keep pickles firm).

Polish Dill Pickles with Cloves

These tangy, garlicky pickles are a Polish classic—crunchy, fragrant with dill and cloves, and perfect for snacking or topping sandwiches.

Ingredients:

• 2 lbs small pickling cucumbers (about 12–15)
• 4 cups water
• 1 cup white vinegar
• 2 tbsp kosher salt
• 1 tbsp granulated sugar
• 4 garlic cloves, smashed
• 1 tbsp whole black peppercorns
• 1 tbsp mustard seeds
• 6 whole cloves
• 1 large bunch fresh dill (about 1 cup packed)

Instructions:

1. Wash cucumbers and trim off the blossom ends. Pack them snugly into a clean 1-quart jar.
2. In a saucepan, combine water, white vinegar, kosher salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve. Remove from heat.
3. Add smashed garlic cloves, black peppercorns, mustard seeds, whole cloves, and fresh dill to the jar, tucking them around the cucumbers.
4. Pour the hot brine over the cucumbers, leaving ½ inch of headspace. Seal the jar and let cool to room temperature.
5. Refrigerate for at least 3 days before eating, shaking the jar gently once daily. The pickles will keep for up to 3 weeks.

The cloves add a subtle warmth that pairs beautifully with the punchy garlic and dill—these pickles are irresistible straight from the jar!

Tip: For extra crunch, soak cucumbers in ice water for 1 hour before packing.

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!