A New Recipe From Chef Higby

Polish Pickles

6 cups water
2 cups white vinegar
6 tablespoons non-iodized salt
Four dill heads (or large sprigs of dill)
4 garlic cloves
2 grape leaves
2 tablespoons pickling spice

In a one gallon jar, place the dill, garlic, grape leaves and pickling spice. Pack the jar full to the top with cucumbers. Bring water, vinegar and salt to a boil and pour over the top. Let pickles sit on the counter for 36 hours and then refrigerate.


This entry was posted in Cooking, cooking blog, hearth n Kettle, pickles, recipes, summer foods, Uncategorized and tagged , , , , , , , , , . Bookmark the permalink.

Leave a Reply