It’s that time of year to make preserves, having a mother-load of fresh veggies from the CSA, my friends garden, and my own has really got me in the canning mood. Were going to start with pickles, I love Polski Ogorki pickles, and since I’ve moved to the U.S. I haven’t been able to find them.  These pickles are salty and garlicky not sweet at all just how I like them.

Note: You do not need a pressure canner when your pickling because the vinegar lowers the PH enough to make it safe. Although you really have to make sure you keep things clean, sanitize your jars, tools, hands, counter space, and constantly wash-up after handling your veggies, and supplies.

It’s been a while since I’ve done a photo journal of the process of one of my recipes, so here it is.

Now on to the recipe.

This recipe makes 4 jars.

What you need:

Enough pickling cucumbers to fill 4 jars

4 cups of water

1 1/4 cups white vinegar

1 whole bulb of garlic

4 TBL pickling or kosher salt

about a handful of fresh dill

The Process:

Start by washing your cucumbers, make sure to get off any dirt, and all the little pricklies, you’ll know what I’m talking about once you start scrubbing your pickles. Then set the clean pickles in a colander and allow to dry off while you move onto the next step.

Now while your pickles are drip drying you’ll want to get some water boiling (enough to fill your jars and a bowl). Place your clean jars on a cutting board or heat proof surface, and place your rings, and banded lids in a bowl then fill the jars and bowl with boiling water to sanitize.

Now wash, and get ready to peel and cut your fresh dill, and garlic. (this picture wasn’t necessary but I thought it turned out pretty good)

Now cut off the big stems from the dill, so you just have the soft branches left. Then peel your garlic, and cut each piece in half. Once your done your cutting begin boiling your vinegar and water mixture.

Now using oven mits dump out the water from the jars, and to each jar add 2 garlic clove halves and a couple sprigs of dill, then lay jars on their sides. Divide the cumbers by how many jars you are making (if you have variable sized cucumbers try to divide the different sizes evenly between your jars). Now stuff the pickles in the jars try to be creative you’ll want to fit as many pickles tightly into the jar as you can without bruising them. Make sure you leave about 1/2 to 1 inch headroom in the jars.

Now add 3 or 4 sprigs of dill, 2 more garlic clove halves, and 1 TBL of either pickling salt or kosher salt to the tops of the cucumbers. Once your vinegar water mix has come to a boil carefully fill each jar leaving 1/2 inch of headroom.

Now get your large canning bath boiling (I use a Pasta cooking pot, large pot with a liner with holes), you don’t want the jars to sit directly on the bottom of the pot. Then give the edges of the jars a good wipe, and cap with the banded lids, then screw the rings on finger tight. Place in your boiling canning bath for 15-20 minutes. Transfer to a cooling rack and allow to sit for around 1-2 hours before handling. If you hear the lids pop they canned successfully, if not repeat the canning process.

These pickles will taste alright in 24 hours but it takes a good 2 days before you start getting the real Polski Ogorki flavor.

Enjoy.