Polish Dill Pickles

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 quarts
Author: Alyona's Cooking
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!



  • 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.


FOR WATER BATH METHOD: seal lids right after you add the brine and place into a pot of cool tap water. Bring water to a boil and process jars for 25 minutes. 
Can add 1 whole all spice for additional flavor. 
For additional cucumbers double the brine and spices. 

Nutrition per serving

Serving: 1quartCalories: 169kcalCarbohydrates: 36gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 1771mgPotassium: 629mgFiber: 3gSugar: 31gVitamin A: 327IUVitamin C: 15mgCalcium: 82mgIron: 1mg