Love dill pickles? It couldn’t be easier to make your own and this polish dill pickle recipe goes back to my great great grandmother who called them ogórki kizone in Polish. We have modified it a bit to make these refrigerator pickles.
What does that mean? You can make a small batch of polish dill pickles that will be ready in 24 hours. And once you try these dill pickles you will never want to buy the grocery store pickles again!
Polish Dill Pickle Ingredient List
Varieties of Cucumbers – this recipe works well with small cucumbers like Kirby cucumbers. Small fresh cucumbers are the key to dill pickle success. You can also use Persian cucumbers. We like to make pickle spears and pickle sandwich slices. Here is an article on how to pick out cucumbers.
Fresh Dill – Fresh dill is a must for homemade pickles. Use the fronds and the stems to flavor your pickles. While some recipes will use dill seeds we have found we get the best results with fresh dill. Our recipe below makes two quart jars or 4 pint jars.
Garlic Cloves – Use whole fresh peeled cloves of garlic for this recipe. Minced jarred garlic will not produce the same results.
Whole Mustard Seeds – We buy whole mustard seeds for the best results these can be found on the spice isle of your grocery store. See the brand of whole mustard seeds that we like by clicking on the blue text.
Whole Coriander Seeds – whole coriander seeds are also a must to get a perfectly flavored pickle.
Whole Black Peppercorns – Peppercorns are a nice addition and add a little more heat to your pickles. We use whatever we have on hand and have had great success with whole black peppercorns, green peppercorns and pink peppercorns.
Crushed Red Pepper (optional) – we always add a little crushed red pepper to each jar.
Bay Leaf (optional) – some recipes call for bay leaves and you are welcome to use them if you enjoy the flavor of bay. We don’t generally use bay leaves in our pickles but that is a personal preference.
White Vinegar – use distilled white vinegar with a 5% acid strength,
Kosher Salt – we use David’s Kosher salt and always have it on hand. You could use any kosher salt or pickling salt if you have it on hand.
Additional Optional ingredients: Horseradish root, hot pepper
Polish Pickles Method
Combine vinegar, sugar and salt in a small sauce pan. Be sure to use a stainless steel or non-reactive sauce pan. Heat over medium heat until the salt and sugar dissolve. Remove from the heat and add cold water to the hot brine mixture. Set the brine aside and let it come to room temperature.
Clean and dry 2 quart or 4 pint jars. Add peppercorns, coriander seeds, mustard seed, and garlic to the bottom of your clean jars.
Scrub cucumbers and dry them with a clean kitchen towel or paper towels, Trim the stem and blossom ends of the cucumber. Slice the cucumber into spears or slices. All of the pieces should be at or around the same size for the best results. Lay a jar on its side and stuff the cucumber spears or slices into the jar. Leave a 1/2 or more gap between the top of the pickles and threads of the top of the jar. Pour the brine mixture into the jar to cover the pickles seal the jars tightly and place them in the refrigerator.
Allow the jar of pickles to rest in the refrigerator for a minimum of 24 hours.Print
Refrigerator Polish Dill Pickle Recipe
Simple homemade Polish Dill Pickles, no canning involved. This quick and easy pickle recipe is ready to enjoy in 24 hours. Enjoy your own homemade pickles tomorrow.
2lbs small cucumbers (Kirby cucumbers or pickling cucumbers)
2 tablespoons coriander seels
4 teaspoons mustard seeds
16 black peppercorns
12 cloves of garlic
1 teaspoon red pepper flakes
16 fresh dill sprigs
For the brine:
1 1/4 cups 5% distilled vinegar
3 tablespoons kosher salt
2 tablespoons white granulated sugar
2 cups cold water (reserve for after the sugar and salt dissolve).
- Add vinegar, sugar and salt to a small sauce pan and heat over medium heat until salt and sugar dissolve. Remove from heat and add cold water. Set aside and allow the brine mixture to come to room temperature.
- Add mustard seed, coriander seed, pepper corns,crushed red pepper, dill and garlic to the bottom of two quart sized (or four pint sized jars).
- Scrub the cucumbers clean and slice into spears or round slices. Pickle slices should all be around the same size and or thickness.
- Stuff the jars with the pickle slices and add room temperature brine to cover the pickles. Leaving a half inch from the jar threads.
- Seal the jars with tight fitting lids and allow to rest in the refrigerator for a minimum of 24 hours. The pickles flavor will continue to improve.
- Use small cucumbers like Kirby cucumbers, pickling cucumbers or Persian cucumbers.
- Pickles will be good for approximately a month but then will start to become mushy.
- Use whole coriander seeds, mustard seeds and peppercorns.
- The amounts of spices used are divisible by the number of jars you are using. For example use 1/4 teaspoon of red pepper per jar if using 4 jars. Or 4 peppercorns in each jar for 4 jars.
How long do dill pickles last?
The pickles will last in the refrigerator for up to one month. Any longer than that and you may have mushy pickles.
We hope you enjoyed this simple recipe for dill pickles. We think these are the best pickles and it always brings back memories of my Gigi the wonderful polish cuisine we would enjoy when we went to visit. And what an easy recipe!