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Gut Healing Polish Style Dill Pickles

Course Snack
Cuisine Polish


  • 25-30 Small Cucumbers
  • Fresh Dill
  • Fresh Horseradish Root
  • 4 Bulbs Whole Garlic Cloves (Fresh)
  • Sea Salt (With No Additives)
  • Water
  • Black Currant Leaves (Optional)


  • Soak cucumbers in cold water for 2 hours.Clean and cut horseradish into carrot stick shapes, utilizing a paring knife.Peel garlic bulbs and do not crush.
  • Sanitize all jars and lids with hot water or using the sanitize setting on the dishwasher.
  • Bring 5 liters of water with 5 tablespoons of salt to a light boil, where the bubbles are beginning to form. While the water is coming up to a light boil. Place dill flower and 3-5 cloves of garlic in each jar. Pack each jar with cucumbers, approximately 5-6 cucumbers per jar. Carefully place the end that flowered toward the bottom of the jar. Slide horseradish in between each of the cucumbers and in the middle of the jar. The horseradish will help keep the pickles more firm. The jar will be packed so that there is no movement and when you turn the jar upside down the cucumbers and horseradish stay in place. Add dill leaves to the jar and 1 currant leaf. Pour prepared hot water over the contents of the jar and fill to where all the cucumbers are covered. Tightly fit with a lid. We do not place these in the cannery, as we want the pickles to ferment over time. Place the jar in a dark cool location for 6-8 weeks. Then enjoy the taste of spicy pickles. These will keep up to 3 years in a dark cool place.
Keyword Pickles