Best dill pickles | Food of Poland | Cooking Polish recipes

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#pickles #canning #dillpickles #Poland #cooking
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3 окт 2021

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Комментарии : 124

@lisapop5219 2 года назад

Ever since you talked about fermented pickles in 2020, my husband has been making nothing but. We absolutely love them. Thank you!

@anjahlandschaft2223 2 года назад

Every time I stand in my kitchen drying a jar and lid, I wonder WHY do I save these! Now I know - Baci always did and so did my mother. Another life mystery solved. Did not know we are Polskas even though I went to school with a girl whose father was ...ski and her name was ...ska. love watching you guys for so many reasons no matter what your uploading schedule is.

@alteredLori Год назад

The BEST channel I have come across. My grand mother did it the same way you do and this is the ONLY way! Thank you so much! New subscriber to your channel. Love love love love it!!!!! Your style is the best. So real and sincere. Thank you for the explanation of Pollock. I am a proud American Polish gal! 71 yrs strong! You are beautiful!!

@PolishYourKitchen Год назад

Wow, thank you!

@agnieszkagarry42 2 года назад

My mom said that gruntowe ogòrki are the once grown outside not in hot house. Figure I share. I pickled mine without leaves just slice of sour dough bread, I let my pickles soak in just reg, cold water for few hours before pickling, makes them more crunchy, so they say. 🥰 .

@silverbubbles4728 2 года назад

I do the same with saving my glass jars. They are getting harder to find nowadays. 😊 I'm still working on getting all the ingredients for Zurek. I really must live in a total food desert! It's has been a total adventure finding the ingredients. Took 2 months to finally find "Marjoram", "All Spice Berries" & was happy to finally find a store that had celery root but still working on finding the Parsley Root. I will have to settle for Johnsonville Sausages because I gave up on locating fresh Polish Sausage. My Zurek will probably be the most expensive soup I will ever make but I just got to try it. Thanks for all your videos!

@michellepaquin1014 2 года назад

Like the bloopers at the end

@grekahg3938 2 года назад

I am always amazed at the difference in cultures and the way food is stored. In America the safe and sure way to store pickles is either fermenting like you showed or water bath can, and we cover the lids with at least an inch of water and process for 15 minutes. The Home Preservation says this is the safest way to preserve. But our grandmothers and their grandmothers did things differently. Makes you wonder why sometimes…??? Anyways, love that you’re back showing videos, and pickles…YES!

@jeanettegirosky7735 10 месяцев назад

once you put them in hot water bath, you lose the benefits of fermentation. The important thing is the salt ratio to ensure the Lactobacillus has a chance to colonize before any bad bacteria does. This is how fermenting works. Been doing it this way for years.

@gioiacasterline4835 2 года назад

Seeing the horseradish reminds me when mom use to make ground horseradish, cleared your sinus for sure, love horseradish.

@588158 2 года назад

In the winter time I use about 8 dried Bey leaves which provide enough tannic acid to keep the pickles crisp.

@barbarakuczkowski8783 6 месяцев назад

You are terrific. I have made most of your recipes. I am polish and my grandparents are from Krakow. I am very proud to be polish. I'm teaching my grandchildren to cook our way. Keep up the great cooking. I love to watch.

@shuvanidev 2 года назад

I do brined pickles too, almost the same way but I don't heat the brine. I let them sit out for about 3 days and then refrigerate them because I like them half sour. They are so good! I am now going to use a few pieces of horseradish root too, I never thought of that and I think it will make a great addition. Thanks Anna! Oh! I had no idea that "polack" was not a derogatory term but a word for a Polish man! Yeah, here in the States the word polack was used as a slur.

@1MSally1965 Год назад

Also bay leaves. I have a horseradish plant the size of a bushel basket. I always use hot pepper in mine. These are almost identical to mine!!

@gregbudig5014 2 года назад

I have been pickling cucumbers for a number of years now, I usually make bread and butter pickles and dill pickles. I use pickling salt instead of sea salt or rock salt...it's much finer than the other salts and it's non-iodised My method of making dill pickles is pretty much exactly like your vinegar method. I don't use horseradish root, should try it sometime, but I do use lots of garlic, peppercorns, mustard seeds and fresh dill. 😋 Typically I slice the cucumbers into spears, I can fit more in the jar that way. I use mostly pint sized Mason jars with lids and rings and do the standard water bath method. Have you ever made bread and butter pickles? They are really delicious! I must admit I prefer the garlic dill pickles more, but the bread and butter variety are great on sandwiches! Take care!!!

@poziomkax5985 2 года назад

Polish dry herbs Prymat has a pickling packet . It possibly is sold in USA in Polish shops. We have it in UK in Polish shops It works as well as fresh stuff for pickling.

@njmaryannez 2 года назад

This brings back strong memories of going to bed in the summer night and trying to deeply inhale the garlic-scented air after my Nannie (Babci) made pickles. I don’t recall the jars being capped the way she did with canning tomatoes. But we’re talking almost 60 years here, so who knows?

@markdombrowski746 2 года назад

Hey Guys, My folks used a poetry crock made a big batch. Used a plate weighted down on top. Can remember the white acid forming. Pickles were gr8. Mark

@orangecrush3120 Год назад

My polish grandma did a double brining , you put the first brine in then wait 15 minutes , dump it out and put new brine in ,then process in the canner . The two step brining was suppose to keep a clearer colour and presentation .

@nanci6134 2 года назад

My Baba always taught us to cut off blossom end on the cucumber so you do not get the bitterness of the cucumber

@deborahmoczygemba3026 Год назад

Happy to find your channel ❤

@marjeanstalewski2915 2 года назад

Thanks for showing me this.... We always did it in a big crock but I like the jar method better

@johndk50 2 года назад

If you want them more crispy, add a little Alum power, it will keep them crunchy

@debbiewrazen5233 Год назад

Thank you. I subscribed

@PolishYourKitchen Год назад

Thanks Debbie!

@carlbyronthompson 2 года назад

Ha! My mother and grandmother would cover their pickles with a big towel too. I live in USA, IL.

@itsmenet614 9 месяцев назад

I just ordered a beautiful 1 pound chunk of horse radish root. Took some for my pickles and I’m going to plant the rest. I can’t wait til I can use the leaves and dig up my own roots 😊

@HopeLaFleur1975 2 года назад

I don't know what it is but POLISH PEOPLE ROCK! man, I love your pickles..you are amazing at this pickle stuff!!

@cheskydivision 9 месяцев назад

I love fermented pickles. We used to call them sun pickles. Mom would cut the cukes into spears but leave the ends connected so we would pull them apart to eat them. We also used a piece of bread on top to hold the pickles under the water. Then set them outside in the sun to get warm.

@melindapearson295 4 месяца назад

Love your videos!!!!

@seang2012 9 месяцев назад

Wow that looks really good!

@stuffipost137 Год назад

I can't wait to try these! I've only recently been introduced to fermenting vegetables, but am loving it. My wife and I have been growing and pickling cucumbers for about the past 17 years, but we've always done it in a water bath. I can't wait to try this recipe this weekend.

@PolishYourKitchen Год назад

Hope you enjoy them!

@mvhill59 2 года назад

I really love pickles lately, I'm going to try the brining method.

@Nannaof10 Год назад

I love that your pickles keep their crunch! I'm trying both ways!

@jonesbub1 2 года назад

Loved this video “onaccounta” I LOVE dill pickles! I made a “cheater” batch of refrigerator pickles early in the summer that were similar to your unpasteurized batch. They didn’t last too long! 😋. TFS, Sharon🤗

@valeriecalderon2993 2 года назад

Thanks for sharing.

@brianborawskiski1049 2 года назад

Can't wait to try. Thank you!

@gol3m-be4 6 месяцев назад

Thank you, I have been looking for a proper way to make Polish pickles for a while. Store bought pickles just don't cut it for making polish pickle soup.

@vicktor440 2 года назад

Im so glad i found your channel. I love your cooking and your sense of humor!

@jackie9068 Год назад

Thanks again great video easy to follow especially since l am Caribbean Jamaican.

@PolishYourKitchen Год назад

You are so welcome!

@lawrence1960 Год назад

I didn’t have my horseradish, so I used ginger root. Added just the right amount of heat.

@deniseketchum4332 2 года назад

Love your channel.

@krisku100 9 месяцев назад

I love your videos.. Thank you..

@AmyHenley 2 года назад

I love Pickles. I really need to try this recipe. 😊

@ligeatkwong-jedrzejczak1499 2 года назад

👍 will try...one day 😊

@philliphill4763 2 года назад

Very informative video; especially on the water bath canning method. Thanks.

@giraffesinc.2193 Год назад

Oh heavens, I am so thankful for your video! I am having a heck of a time with pickles (too mooshy) so I will try your method and pray for the best!

@s.y1414 2 года назад

Im from jordan and i want to try it

@aaaciesiel 2 года назад

Love your content.

@PolishYourKitchen 2 года назад

I appreciate that!

@frarob6139 2 года назад

In US may use the phrase, “pickling salt”.

@coralkarrass1834 2 года назад

Thank you for this video. My grandfather always made pickles but I never did it with him. Horseradish is what I think I’m missing.

@stanleykeith6969 Год назад

Anna, I always put the Date when they were made on the top of the Jar ! Thanks For Sharing ! I use pickling salt, fresh dill, peppercorns, mustard seed, lots of garlic and my dill pickles are pretty much exactly like your vinegar method. I use the mason jars with the lids that seal and then I take the rings off to store. This way you you know when they are still sealed months later on the shelf. Dziękuję

@mikezapolskisr3239 Год назад

I greatly appreciate your Polish Kitchen videos. They are very well done! As a "distant" Polski potomek these videos bring me closer to my ancestral roots. Dziękuję Ci! In this video I noticed that the pickles in brine recipe did not include the spices used in the vinegar based pickles (bay leaf, Allspice, etc.). Naturally I'm curious to know why this is so. I'm hoping Anna & Mark might read this comment and reply as I am interested to understand why... Dziękuję

@gmiernik 2 года назад

Anju you mentioned Oak Leafs, Be very careful with those. I am watching this with my Polska mom and she made me type. From what my mom sifted to me the leaf is necessary but when using Oak treat one leaf like its 10, so my mom claims when using Oak leafs to add the crisp , use a piece the size of a thumb nail, Grape leaf is best she claims, if you cant get Current leafs. Also she mentioned to get your garlic at a farmers market, not sure about the US but here in Canada Garlic looks like garlic but what devil place it comes from is hard to make known, the Garlic we get here at any common grocery store is as bitter as a wife when you come home at 10pm when she knows your work day ended at 4pm. ugh mom gives a huge thumbs up to your previous ogurki malosolne recipe. My mom is also screaming at me regarding Vinigar for konserwowe, the dollar store or wallmart stuff will fail you, If no polish store about go to a kosher store. she says avoid costco walmart and dollar stores, they make stuff for quantity not quality, so find quality.

@grzegorzkaczor121 2 года назад

Ogórki gruntowe ponieważ uprawia się je na wolnym powietrzu w gruncie, a szklarniowe bo w szklarni. Taka to różnica.

@marilynmcclintock2974 2 года назад

Nice. Grandma Sue in central Indiana and Izzi Too

@Dreju78 2 года назад

Not mentioning that the dill pickle water is amgood hangover cure?😀 (loads of salt in it, so no great mistery there as to why it works, btw)

@jsk821 2 года назад

Absolutely on point!

@phyllisgordon6577 Год назад

There are some that say to cover the jars in the pot and let boil for at least 10 minutes uses. What are your thoughts. You obviously don't think it safe to cemetery cover the jars or to allow extreme temperatures. Thanks for your help. Thanks for letting us into your world. I LOVE your stuffed cabbage.

@markskibo5159 8 месяцев назад

I'm surprised your jars don't explode! I ferment with air gap lids, but after couple days refrigerate or they get mushy on me . Thanks for the recipes, enjoy watching !!!!

@PolishYourKitchen 8 месяцев назад

Yeah, never had a jar „pop”. They sit unrefrigerated in my house, and no issues.

@elizabethhurley7005 2 года назад

You make it look so easy…..I have to try it! Mama always flipped her jars upside down after pasteurizing…not sure why. Is it to make sure all the jars seal? Do you do that?

@alisonschoenthaler2544 2 года назад

Looks delicious! Can you you use prepared horseradish?

@williamjamesenkerwitz9495 Год назад

Hi just a question do you also picked onions and if so do you have a receipt thanks for showing

@tannenbaumgirl3100 2 года назад

Bush type Pickels vs Vining (Trellis) Type Pickels.

@michallesz2 Год назад

W kiszonych ogórkach gaz musi się wydostawać ze słoika bo wtedy są smaczniejsze ogórki. Dlatego pokrywka musi być lekko domknięta , by mógł ulatniać się gaz. Do kiszenia ogórków możesz użyć takiego urządzenia z odprowadzaniem gazu. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5p40mV6c8qo.html

@birdlover8992 2 года назад

I can't wait to make these pickles....they look so good❤.. For the vinegar brine do you have to add sugar...can it be left out...also why do the vinegar pickles have to be pasteurized and the salt pickles are not....I have never canned anything ...this will be my first try...I appreciate your answers.....thank you for sharing all these great recipes❤❤❤

@PolishYourKitchen 2 года назад

Yes, you can skip the sugar. Pasteurization will keep them shelf stable, salt does that in the salty brine through fermentation process. Happy cooking!

@ShiraKaiman 2 года назад

could ground pickles be field cucumbers I very much enjoyed your video first-time viewer the leaves are used for the tannins I understand you can also use tea

@eleanorroberts1886 2 года назад

Actually, they are just "pickling cukes" smaller than regular cukes, small ones picked before growing too big, as in slicing for fresh salads, eating fresh. That's what they are called in USA

@nityadambiec8726 10 месяцев назад

If you live in a Mediterranean climate, you can add a few leaves from the carob tree to keep the cucumbers crunchy (oak, cherry also work, but we don’t have them around here, and grape leaves aren’t always available, or are sprayed).

@Jane-ez7yl 9 месяцев назад

Green tea works too

@michelszczepanski5366 2 года назад

👍

@phil_iceman 2 года назад

.....field cucumbers !

@katherinestojanovski6734 2 года назад

The fermented pickles are my all time favorite. When I was small, lots of the little grocery stores in town had big wooden barrels full of those and sauerkraut near the cash register. You scooped out what you wanted into a plastic bag. I miss that experience. Anyway, how do you like canning on that butane stove? How many canisters of butane would you say you use for an average canning batch? You and your husband are a treat to watch🥰

@Gisinha83 2 года назад

Thank you so much for your videos! I did the ones in water brine but I noticed after a couple of days one or 2 seemed to overflow even were closed... Is it normal? Are they ok still to eat? Sorry if is a silly question but I'm new to canning and pickling... Thank you so much!

@mobo8074 2 года назад

Overflow is normal and you shouldn't worry. Fermentation process is very quick in these jars, so just check when the cucumbers will change colour from green to golden- green. They'll be fine to eat. The only thing is: get some paper under the jars, so it'll absorb liquid and protect the surface they're on. Brine can be really destructive when left on surfaces. Hope it helps ☺️

@Gisinha83 2 года назад

@@mobo8074 thanks ☺️

@yuliyasushchik4158 10 месяцев назад

Can you make without horseradish? Just leaves?

@abcxyz-io7wt 2 года назад

👍💝

@sheilarogers3448 2 года назад

Was always told to burp them often

@PolishYourKitchen 2 года назад

I do that with sauerkraut but not pickles.

@jessicas4640 9 месяцев назад

Czech! Do the vinegar pickles get mushy after some time? Do they expire?

@PolishYourKitchen 9 месяцев назад

They don’t get mushy. I keep mine in the basement for approximately 6-8 months and they’re always crunchy.

@gregbudig5014 2 года назад

One quick question... do you ever trim off the blossom end of your cucumbers? There are enzymes in that end that make the cucumbers turn mushy over time I have heard. Anyway... some people do and some people don't, just wondering if you have ever heard about doing this. THANKS!!!

@bonitahampton1635 2 года назад

My family has always trimmed the blossom end...it keeps the pickles crisper.

@gregbudig5014 2 года назад

@@bonitahampton1635 ...me as well when doing the vinegar/water bath method... but I was wondering about the natural fermentation method ?🤔

@zaedlo Год назад

Is that just plain white vinegar ?

@morgancalvi6675 Месяц назад

You meant cucumbers, right?

@tomgrose8815 2 года назад

Did you remodel your kitchen?

@phyllisgordon6577 Год назад

There are some schools of thought that say

@eleanorroberts1886 2 года назад

What difference is between the 2 kinds of pickles? Does one keep better or taste better? Thx

@jsk821 2 года назад

Konserwowe (conserved) In salt brine versus Kiszone (pickled) in vinegar are purported to be healthier for you. I tend to agree since the acidic vinegar can do some damage to your esophagus and digestive tract. Konserwowe are gentler.

@jsk821 2 года назад

of course it probably only matters if you are chowing down jars at a time! (which I've been known to do! LOL)

@PolishYourKitchen 2 года назад

Eleanor, I talk about it in the video 😊

@eleanorroberts1886 2 года назад

@@PolishYourKitchen I have watched video 4 times, never have you said what the difference between the 2, & so I am very confused. Thx

@eleanorroberts1886 2 года назад

@@jsk821 Thank you! I didnt know what kind to make, I kept rewatching video & couldnt figure it out

@archiemegel2643 2 года назад

I been pickling for over 30 years , but never made brine pickles bc I'm so scared lol they look so milky and rotten lol but I the same time my mouth is watering lol Maybe one day I'll grow some balls and make these lol

@PolishYourKitchen 2 года назад

It’s super simple. Just set it and forget it (for a few days). The “milky” look is normal. Pickles are super delicious!

@archiemegel2643 2 года назад

@@PolishYourKitchen I was talking to my wife about your video , she told me be careful don't poison yourself lol

@PolishYourKitchen 2 года назад

😁

@mjul84 2 года назад

Wow, those are some big cucumbers. I recently (two-three weeks ago) made 10kg of pickles. Bought the very small ones. In a large market they cost me 7PLN per kg. Which is too horrific to even comprehend. How much did you pay?

@PolishYourKitchen 2 года назад

11 zł per kilo for these that were grown without pesticides.

@paulbegley1464 2 года назад

I can't wait for the Polish 7 corse dinner. Never herd of that you say. Well let me tell you then. It's a pound of baloney and a 6 pack of beer. LOL.

@marthamika7372 2 года назад

Why don't you flip them upside down?

@debbiebrown_cederna5582 2 года назад

could you add a little sugar to the fermented pickels?

@Dreju78 2 года назад

From my experience the derogatory "polak" is spelled with 'ck' and not just 'k'. I guess you have to have ppl write it down to know if they're trying to insult you. 😁

@danielmazurvideos 2 года назад

Andrzej Mydlowiecki A polish guy at work said to me "hey Polak" and I replied, "to prawda".

@jsk821 2 года назад

Yeah it's in the pronunciation...very nuanced, almost but not quite Polock versus Polack

@tedrenotti1647 9 месяцев назад

Kiszenie nie jest skąplikowane jeżeli ma się właściwe komponenty. W Ameryce problemem jest sól. Nie każda nadaje się do kiszenia. Szkoda, że nic o tym nie mówisz a to decyduje o tym czy te ogórki się ukiszą, czy zgniją. Woda która zawiera chlor również uniemożliwi ukiszenie. Trzeba pozbyć się chloru gotując ją przez parę minut. I I ostatnia sprawa to górki. Muszą być organiczne alb zwykłe oczyszczone z chemikali. W szczegółach leży sukces. Pozdrawiam.

@linhchau4568 10 месяцев назад

I don’t understand how much water, salt and vinegar you put in , it hard to understand

@ccdogpark 2 года назад

Dumb question: Why are polish pickles called Polish pickles ? That's the only kind I like. I used to get a brand called Warsaw but they must have gone out of business for some reason.

@annmarienoone9879 2 года назад

Moved again? Different kitchen.

@moritaagishta6190 Год назад

Why you adding sugar to it ?! Most people they prefer salty not surgery dill !!

@1MSally1965 Год назад

You have to add some sugar to soften the vinegar flavor. Try it! They’re still salty!

@jsk821 2 года назад

So the truly derogatory term is "POLACK" as opposed to the male "Polak" and female "Polka"

@bullykuldo6233 2 года назад

Sorry to say that's not dill that is fennel if it has an anaseid smell its fennel

@elzbietakrzanowski1043 2 года назад

Polack is a deeply offensive term in English. You lived in The U.S. and one would expect a much better judgement from you. It took your American husband to do some demage control. Most Americans don't know Polish so the Polish pronunciation of nationality is irrelevant here.