Do you have a garden full of cucumbers? A patch of dill flowering? This recipe for my grandmother’s Polish Garlic Dill Pickles is the solution for that bounty. Do you have a shady yard that produces next to zero, like me? I found my ingredients at a local farmers market for less than $10.
I have fond summer memories as a child sitting in my Polish grandmother, Busha’s, hot kitchen. I fell in love with tomato soup and homemade pickles there. On the sunny window sill she’d have the biggest tomatoes ripening. On her stove sat the largest jar filled with small cucumbers pickling. The kitchen always smelled of dill. To this day dill reminds me of my Busha.
- 1-2 large jar with wide mouth is preferential
- pickles (about 2+ pounds or what fills your chosen jars)
- 2 quarts water
- ⅓ Kosher salt
- 2 tablespoons white vinegar
- 2 Tablespoons sugar
- 4-5 garlic cloves
- 10 peppercorns
- 1-2 bay leaves (1 per jar)
- Dill stems and flowers (leaves optional)