Dill Pickles, Recipe Box - ATPC


Heritage: Culture/Food

Polish Recipe Box index box

Dill Pickles
From: Valerie Koselka

This is my mom's recipe which never failed except the summer that she was pregnant with my brother because she used regular table salt instead of Kosher. Mom got it from the next door neighbor who was Hungarian and married to a Polish man.


  • 4 1/3 c.water
  • 1/3 c. kosher salt
  • 1/3 c. white vinegar
  • Fresh dill
  • Fresh garlic


  1. Wash firm, small cucumbers and keep them cold until ready to pack in the jars. This is the secret to crisp pickles.
  2. Sterilize jars and keep hot. Make the brine but do not overboil. Do not double the batch. This brine yields about three quarts.
  3. Add garlic and dill according to your taste, to each jar before packing cucumbers.
  4. Pour the hot brine over cucumbers and seal.
  5. Wipe jars clean on the outside and keep out of drafts.
  6. Let the cucumbers/pickles ferment for a couple of weeks before using.


My family surnames:
Warunek, Wojsowicz, Opiela, Regula, Zadlo, Kasa, Hucisko, Kolbuszowa Tuchewicz, Zyzelewski, Hartke, Hoppe, Kwiatkowski from Lodz, Brodnica, Rypin