Polski Wyrob Pickles Recipes

OGORKI KISZONE (POLISH PICKLES)

Steps:

• 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

MARYBELLE'S POLISH DILL PICKLES

Steps:

• Wash and scrub cucumbers. Trim stem and blossom end. Leave small cucumbers whole, or slice into spears or sandwich slices as desired. All cucumbers in a jar should be similar in size and thickness.
• Add seasonings, except salt, to 1 pint wide mouthed jar. Pack firmly with cucumbers, leaving a 1/2" headspace.
• Combine vinegar, water, and salt in a small sauce pan. Heat until boiling. Ladle into jar to cover cucumbers - again, leave a 1/2" headspace.
• Seal jar with sterilized two piece cap, and process in a boiling water bath for 10 minutes (15 minutes for quarts).
• Wait 4-6 weeks before tasting to allow pickles to cure. Refrigerate after opening.
• (I laid out the recipe for a single pint of pickles to make the spices easier to list - you will want to scale this up to make a canner full).

POLISH DILL PICKLES (OGóRKI KISZONE)

Steps:

• Gather the ingredients.
• Place mustard seeds , 1 clove garlic, and dill in a sterilized 1-quart jar. Tightly pack pickling cucumbers in jar, positioning the last one horizontally to help keep cucumbers below brine. Top with remaining garlic clove.
• Dissolve salt in bottled water.
• Fill jar with saltwater to within 1/4 inch from the top. Cover jar loosely with a sterilized cap and keep in a cool, dark place (55 F to 60 F) like the basement. The jars must not be closed too tightly because as fermentation takes place, the accumulated carbon dioxide must be able to escape. Some oozing of brine is unavoidable, so place jar on a plate or tray and store in a place where seepage won't be a problem.
• Fermentation typically takes five to six weeks. When fermentation is complete, tighten lids. If lids are tightened too early, trapped carbon dioxide will make pickles mushy; if lids are not tightened after fermentation, spoilage can occur.
• Once opened, place pickles in refrigerator, where they will last four to six months. Source: Adapted from a recipe by Marcin Filutowicz, professor of bacteriology at the University of Wisconsin at Madison.

POLISH PICKLES

Steps:

• Dry excess moisture off of pickles.
• Spread cream cheese, about 1/4 inch thick, on two slices of lunch meat. Wrap meat around a pickle. Repeat with remaining ingredients.
• Chill and slice into rounds.

POLISH DILL PICKLES MADE IN A CROCK

Steps:

• Place ingredients in bottom of crock with cucumbers.
• Pour mixture (water, vinegar, salt) over cucumbers.
• Throw in a few more pieces of dill.
• Submerge pickles under water by placing a plate on top weighed down by a jar of water.
• When a film appears, just skim it off.
• Try tasting smaller pickles after 5 days.