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    You are in: Home / Low-cholesterol / Polish Dill Pickles - Canned Recipe
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    Polish Dill Pickles - Canned

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 15 mins

    12 hrs

    15 mins

    Lorac's Note:

    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.

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Polish Dill Pickles - Canned

    Serving Size: 1 (22574 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 65.0
     
    Calories from Fat 4
    36%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 12405.7 mg
    516%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 2.0 g
    8%
    Sugars 6.9 g
    27%
    Protein 2.7 g
    5%

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