These Polish dill pickles taste just like the jarred ones from the store! Belveder Polish dill pickles are everything dill pickles should taste like and now you can make them at home, easily!
When cucumber season hits you can your own. Pickled cucumbers are done easily with this oven method and they taste just like my favorite brand. I love to purchase the Belveder polish pickles (my favorite canned pickles) and when I experimented with some brine recipes, I got a winner. I cannot rave enough about these Polish dill pickles they are the best copycat to Belveder’s brand and super simple to make.
Polish dill pickles recipe
Polish dill pickles are easy to make! You simply pack fresh cucumbers and spices into jars and pour a hot brine over the top. The jars get sealed for a water bath or left open for the oven method. Once processed, you’ve got pickles!
Tips for canning dill pickles
- smaller cucumbers have less flesh and seeds on them, creating a firmer texture. You can also pack more cucumbers into jars when there smaller
- bayleaves, garlic, peppercorns and dill are the most common and staple ingredients for canning pickles, with these you can still get authentic tasting dill pickles without the mustard seeds, horseradish roots or other fancy ingredients
- both, water bath and oven baked method will work for canning these pickles
- fancy equipment is not needed to can goods, however they do help with making the process easier
- when processing cans always try to start heating the water bath water or oven gradually to prevent the jars from exploding.
- save your jar bands and jars for another canning experience. just purchase new lids for every new batch
- once lids are properly sealed you can unscrew the bands and use them for other canning projects. the lids will stay sealed
Tools for home canning
Handy equipment makes canning a breeze! Have old mason jars? Don’t toss them! You can re-use old jars and bands just purchase new lids to ensure proper sealing. Here are some very handy equipment that have helped me with making canning easier!
- funnel-such a nice tool to pour liquid into the jars without a huge mess!
- jar lifter-so nice to lift hot jars out of a water bath or move from place to place while hot
- canner– so convenient for processing lots of jars! Using a regular pot may take unto multiple batches since not all cans can fit at one time but this canner is spacious! And you can double stack pint sized jars!
Is it safe to process pickles in the oven?
Processing pickles is safe and proven with this oven method. However, there are a few things to keep in mind. Once the brine is in the jars transfer them to a cold oven and start heating your oven with the jars in it. This distributes heat gradually and may prevent the jars from bursting on you. Same rule follows for water baths, if you were to add them to boiling hot water rapidly your jars can pop on you. Your pickles are done in the oven when they change colors from a fresh looking cucumber to a dull and darker shade of green.
How do I know if my cans sealed properly?
You know your can has sealed properly when there is no leakage and the air is sucked tightly in. If you were to press down on the lid it won’t pop in or out on you. For more in-depth information in how to can visit this canning guide article.
What’s the difference between dill pickles and Polish dill pickles?
Dill pickles vary from recipe to recipe as each brine consists of different proportions of sugar, water and vinegar. Some can be sweet while others more sour. Add-ins can also make a difference in taste and appearance. I find Polish dills to be on the sweeter side.
Can I water bath my canned pickles instead?
Large cucumbers fit better in half gallon jars and those won’t fit a smaller pot or canner properly. The oven method fits tall jars and makes for a big batch at one time. However, if using small cucumbers then 1 quart jars will work great for a water bath.
Polish Dill Pickles
- 4 lbs cucumbers
- 1 small onion thinly sliced
- 20 peppercorns
- 2 dill stems with flowers cut into 3" pieces
- 4 bay leaves
- 4 garlic cloves halved
- 5 cups water
- 1 cup vinegar
- 1/2 cup sugar
- 1 Tbsp salt
How to make Polish Dill Pickles
- Wash jars and lids with hot soapy water and set aside.
- Evenly divide the onion slices, peppercorns, dill stems, bay leaves and garlic into 4 (1-quart) jars. Pack washed cucumbers tightly into each jar and set aside.
- Bring all the brine ingredients to a boil. Pour over each jar covering the pickles.
- Place jars into the oven and heat oven to 350° F. Bake 25 minutes or until cucumebrs change in color (into a dull green shade.)
- Using oven mits, seal lids on each jar. Cool jars and store in a cool place.