18 Spicy Polish Dill Pickles Recipes for Pickle Lovers

Ready to spice up your pickle game? Dive into the bold and tangy world of Polish dill pickles with our roundup of 18 fiery recipes that promise to delight every pickle enthusiast. Whether you’re a seasoned home cook or just starting out, these spicy creations will add a punch to your meals. Keep reading to discover your next favorite pickle recipe that’s sure to impress!

Classic Polish Dill Pickles

You’ve probably had a dill pickle before, but making them at home? That’s a game-changer. Let’s dive into making Classic Polish Dill Pickles that’ll knock your socks off.

Ingredients

• 4 cups water (filtered for best results)
• 1/4 cup kosher salt (adjust if using table salt)
• 2 cups white vinegar (5% acidity)
• 1 tbsp sugar (optional, for a slight sweetness)
• 4 cloves garlic (crushed, for bold flavor)
• 2 tbsp dill seeds (or fresh dill for a fresher taste)
• 1 tsp black peppercorns (whole, for subtle heat)
• 2 lbs small cucumbers (Kirby or Persian, washed)

Instructions

1. In a large pot, combine water, salt, vinegar, and sugar. Bring to a boil over high heat, stirring until salt and sugar dissolve completely.
2. Remove the brine from heat and let it cool to room temperature. This prevents the cucumbers from becoming mushy.
3. In a clean quart-sized jar, layer the cucumbers, garlic, dill seeds, and peppercorns. Pack them tightly but leave about 1 inch of space at the top.
4. Pour the cooled brine over the cucumbers until they’re completely submerged. Any exposed cucumbers can develop mold.
5. Seal the jar tightly and let it sit at room temperature for 3 days. Then, refrigerate for at least 1 week before eating. The longer they sit, the better they taste.

Brace yourself for crunchier, tangier pickles than anything store-bought. Try them sliced on a sandwich or straight out of the jar for a snack that packs a punch.

Spicy Garlic Polish Dill Pickles

Unbelievably crunchy and packed with flavor, these Spicy Garlic Polish Dill Pickles are a game-changer for your snack game. You’ll love the bold garlic and dill combo, with just the right kick of heat.

Ingredients

• 4 cups water (filtered for best taste)
• 2 cups white vinegar (5% acidity)
• 2 tbsp pickling salt (do not substitute with table salt)
• 4 cloves garlic, smashed (adjust to taste)
• 1 tbsp dill seeds (or 2 fresh dill heads)
• 1 tsp red pepper flakes (adjust to taste)
• 1 lb pickling cucumbers, washed and quartered (about 4-5 cucumbers)

Instructions

1. In a large pot, combine water, vinegar, and pickling salt. Bring to a boil over high heat, stirring until salt dissolves completely.
2. Place garlic, dill seeds, and red pepper flakes at the bottom of a clean quart-sized jar.
3. Pack the jar tightly with cucumber quarters, leaving about 1/2 inch of headspace at the top.
4. Pour the hot brine over the cucumbers, ensuring they are completely submerged. Leave 1/4 inch of headspace.
5. Seal the jar tightly and let it cool to room temperature. Once cooled, refrigerate for at least 48 hours before tasting.

Zesty and vibrant, these pickles are perfect straight from the jar or chopped into a tangy relish for burgers. The garlic and heat build over time, so they get even better after a week.

Sweet and Spicy Polish Dill Pickles

These sweet and spicy Polish dill pickles are the perfect blend of tangy, sweet, and heat. You’ll love how easy they are to make at home, and they’re a great way to use up those extra cucumbers from your garden.

Ingredients

• 4 cups water
• 1 cup white vinegar
• 1/4 cup sugar
• 2 tbsp salt
• 1 tbsp mustard seeds
• 1 tsp red pepper flakes (adjust to taste)
• 4 cloves garlic, smashed
• 1 lb small cucumbers, sliced into spears
• 1 large bunch fresh dill

Instructions

1. In a large pot, combine water, vinegar, sugar, salt, mustard seeds, and red pepper flakes. Bring to a boil over high heat, stirring occasionally to dissolve the sugar and salt.
2. Once boiling, reduce heat to low and simmer for 5 minutes to allow the flavors to meld.
3. Remove the pot from heat and let the brine cool to room temperature. This step is crucial to prevent the cucumbers from becoming mushy.
4. In a clean quart-sized jar, layer the cucumber spears, garlic cloves, and fresh dill. Pack them tightly but leave about 1 inch of space at the top.
5. Pour the cooled brine over the cucumbers, ensuring they are completely submerged. If needed, place a small weight (like a clean stone) on top to keep them under the brine.
6. Seal the jar and refrigerate for at least 48 hours before tasting. The pickles will develop more flavor the longer they sit.

These pickles are crisp with a perfect balance of sweetness and spice. Try them on burgers or chopped into a tangy potato salad for an extra kick.

Polish Dill Pickles with Horseradish

Back in the day, my grandma used to make these Polish dill pickles with horseradish that would knock your socks off. You’re gonna love how tangy and crisp they turn out, with just the right kick from the horseradish.

Ingredients

• 4 cups water
• 1/4 cup kosher salt (for a cleaner taste)
• 1 tbsp sugar (balances the saltiness)
• 2 lbs small cucumbers (pickling cucumbers work best)
• 4 cloves garlic (smashed, for more flavor)
• 2 tbsp fresh dill (or 1 tbsp dried dill for convenience)
• 1 tbsp horseradish (freshly grated packs more punch)
• 1 tsp mustard seeds (adds a subtle complexity)
• 1/2 tsp black peppercorns (whole, for a mild spice)

Instructions

1. In a large pot, combine water, kosher salt, and sugar. Bring to a boil over high heat, stirring until the salt and sugar dissolve completely. Remove from heat and let cool to room temperature.
2. While the brine cools, wash the cucumbers thoroughly. Trim off the blossom ends to prevent softening.
3. In a clean quart jar, layer the cucumbers, garlic, dill, horseradish, mustard seeds, and black peppercorns. Pack them tightly but without crushing the cucumbers.
4. Pour the cooled brine over the cucumbers, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top of the jar.
5. Seal the jar tightly and let it sit at room temperature for 3 days. Check daily to ensure the cucumbers remain submerged, pressing them down if necessary.
6. After 3 days, taste a pickle. If it’s to your liking, refrigerate the jar to halt fermentation. If you prefer more tang, let it sit for another day or two before refrigerating.

So there you have it—crunchy, flavorful pickles with a horseradish kick that’s not too overpowering. Try slicing them into a potato salad or serving alongside a hearty sandwich for an extra zing.

Quick Polish Dill Pickles

Feeling like you need a crunchy, tangy snack that’s a breeze to make? These Quick Polish Dill Pickles are your answer. Perfect for a quick fix or to impress at your next gathering.

Ingredients

• 4 cups water (filtered for best taste)
• 2 cups white vinegar (5% acidity)
• 2 tbsp kosher salt (adjust if using table salt)
• 1 tbsp sugar (optional, for a hint of sweetness)
• 4 cloves garlic (smashed, for more flavor)
• 2 large sprigs fresh dill (or 1 tbsp dill seeds)
• 1 lb small cucumbers (pickling or Persian, sliced or whole)

Instructions

1. In a large pot, combine water, vinegar, salt, and sugar. Bring to a boil over high heat, stirring until salt and sugar dissolve completely.
2. Remove the pot from heat and let the brine cool to room temperature, about 1 hour. Tip: Cooling the brine ensures crisp pickles.
3. While the brine cools, pack cucumbers, garlic, and dill into a clean quart-sized jar. Tip: Pack tightly but don’t crush the cucumbers.
4. Pour the cooled brine over the cucumbers, ensuring they’re fully submerged. Leave about 1/2 inch of space at the top.
5. Seal the jar and refrigerate for at least 24 hours before tasting. Tip: The longer they sit, the more flavorful they’ll be.

Zesty and crisp, these pickles are a game-changer for sandwiches or as a standalone snack. Try them chopped in a potato salad for an extra punch of flavor.

Polish Dill Pickles with Mustard Seeds

Perfect for those who love a tangy crunch with a hint of spice, these Polish dill pickles with mustard seeds are a game-changer for your snack game. You’ll wonder how you ever lived without them.

Ingredients

• 4 cups water (filtered for best results)
• 1/4 cup white vinegar (apple cider vinegar works too)
• 2 tbsp kosher salt (adjust if using table salt)
• 1 tbsp mustard seeds (yellow or brown, your choice)
• 4 cloves garlic (smashed, for more flavor)
• 1 large bunch fresh dill (or 2 tbsp dried dill)
• 1 lb small cucumbers (Kirby or Persian, washed)

Instructions

1. In a large pot, combine water, vinegar, and salt. Bring to a boil over high heat, stirring until salt dissolves completely.
2. Remove the pot from heat and let the brine cool to room temperature, about 1 hour. Tip: Speed up cooling by placing the pot in an ice bath.
3. While the brine cools, pack cucumbers, garlic, dill, and mustard seeds tightly into a clean quart-sized jar.
4. Pour the cooled brine over the cucumbers, ensuring they’re fully submerged. Leave about 1/2 inch of space at the top.
5. Seal the jar tightly and let it sit at room temperature for 3 days to ferment. Tip: Place the jar on a plate to catch any spills.
6. After 3 days, check the pickles for taste. If they’re to your liking, refrigerate to halt fermentation. They’ll keep for up to 2 months.

So crunchy and bursting with flavor, these pickles are perfect straight from the jar or chopped into a potato salad for an extra zing.

Polish Dill Pickles with Bay Leaves

You’ve probably had a dill pickle before, but have you ever tried making them at home with bay leaves? It’s easier than you think and the flavor is unbeatable.

Ingredients

• 4 cups water
• 1/4 cup white vinegar
• 2 tbsp kosher salt
• 1 tbsp sugar
• 2 cloves garlic, smashed (for a stronger flavor, add more)
• 1 tbsp dill seeds (or fresh dill for a milder taste)
• 2 bay leaves
• 1 lb small cucumbers, washed (pickling cucumbers work best)

Instructions

1. In a large pot, combine water, white vinegar, kosher salt, and sugar. Bring to a boil over high heat, stirring until salt and sugar dissolve completely.
2. Remove the pot from heat and add smashed garlic cloves, dill seeds, and bay leaves. Let the brine cool to room temperature, about 1 hour.
3. Place the washed cucumbers into a clean, large jar. Pour the cooled brine over the cucumbers, ensuring they are completely submerged.
4. Seal the jar tightly and let it sit at room temperature for 24 hours. Then, transfer the jar to the refrigerator.
5. Wait at least 3 days before tasting. The pickles will develop more flavor the longer they sit.

These pickles are crisp with a perfect balance of tangy and herby flavors. Try slicing them thin for sandwiches or serving whole as a crunchy snack.

Polish Dill Pickles with Peppercorns

Kick off your pickle-making adventure with these tangy Polish dill pickles, speckled with peppercorns for a little kick. They’re crunchy, flavorful, and surprisingly easy to make at home.

Ingredients

• 4 cups water (filtered for best results)
• 1/4 cup white vinegar (apple cider vinegar works too)
• 3 tbsp kosher salt (adjust if using table salt)
• 2 lbs small cucumbers (pickling cucumbers are ideal)
• 4 garlic cloves, smashed (more if you love garlic)
• 2 tbsp dill seeds (fresh dill sprigs can substitute)
• 1 tbsp black peppercorns (whole, for that signature bite)

Instructions

1. Combine water, vinegar, and salt in a pot. Bring to a boil over high heat, stirring until salt dissolves. Let cool to room temperature.
2. Wash cucumbers thoroughly. Trim ends off each cucumber to ensure crispness.
3. Place cucumbers, garlic, dill seeds, and peppercorns in a large, clean jar. Pack them snugly but don’t crush.
4. Pour the cooled brine over the cucumbers until fully submerged. Leave about 1/2 inch space at the top.
5. Seal the jar tightly. Let it sit at room temperature for 3 days for flavors to develop. Tip: Check daily to ensure cucumbers remain submerged.
6. After 3 days, taste a pickle. If it’s to your liking, refrigerate. They’ll keep for up to 2 months. Tip: The longer they sit, the more flavorful they become.

Ready to enjoy? These pickles are crisp with a perfect balance of tang and spice. Try them sliced in sandwiches or as a bold garnish for your next cheese board.

Polish Dill Pickles with Chili Flakes

Mmm, there’s nothing quite like the crunch of a homemade pickle, especially when it’s got a little kick to it. These Polish dill pickles with chili flakes are your new go-to for a spicy, tangy snack that’s surprisingly easy to whip up.

Ingredients

• 4 cups water (filtered for best results)
• 1/4 cup white vinegar (apple cider vinegar works too)
• 3 tbsp kosher salt (adjust if using table salt)
• 2 cloves garlic, smashed (more if you love garlic)
• 1 tbsp dill seeds (or 2 fresh dill sprigs)
• 1 tsp chili flakes (add more for extra heat)
• 1 lb small cucumbers, washed (pickling cucumbers are ideal)

Instructions

1. In a large pot, combine water, vinegar, and salt. Bring to a boil over high heat, stirring until salt dissolves completely.
2. Remove the pot from heat. Add garlic, dill seeds, and chili flakes to the brine, letting the flavors meld as it cools to room temperature.
3. While the brine cools, pack the cucumbers tightly into a clean, 1-quart mason jar. Tip: Trim the ends of the cucumbers to ensure they fit snugly.
4. Once the brine has cooled, pour it over the cucumbers in the jar, ensuring they’re completely submerged. Tip: Use a small weight or a cabbage leaf to keep them underwater if needed.
5. Seal the jar and let it sit at room temperature for 3 days to ferment. Tip: Check daily to release any built-up gases and ensure the cucumbers remain submerged.
6. After 3 days, taste a pickle. If it’s to your liking, refrigerate the jar to halt fermentation. If you prefer more tang, let it sit for another day or two before refrigerating.

Grab one of these pickles and you’ll be greeted with a crisp texture, a perfect balance of dill and garlic, and a lingering heat from the chili flakes. Try them sliced on a sandwich or chopped into a potato salad for an extra zing.

Polish Dill Pickles with Dill Seeds

Hey, you know those crunchy, tangy pickles that make your sandwiches sing? Let’s make some Polish dill pickles at home—it’s easier than you think and oh-so-rewarding.

Ingredients

• 4 cups water (filtered for best results)
• 1/4 cup white vinegar (apple cider vinegar works too)
• 2 tbsp kosher salt (adjust if using table salt)
• 1 tbsp dill seeds (for that authentic Polish flavor)
• 2 cloves garlic, smashed (more if you love garlic)
• 1 lb small cucumbers (Kirby cucumbers are ideal)

Instructions

1. In a large pot, combine water, vinegar, and salt. Bring to a boil over high heat, stirring until salt dissolves completely.
2. Remove the brine from heat and let it cool to room temperature. This prevents the cucumbers from getting mushy.
3. While the brine cools, wash the cucumbers thoroughly. Trim off the blossom ends to keep the pickles crisp.
4. Place the cucumbers, dill seeds, and garlic in a clean quart-sized jar. Pack them snugly but don’t crush.
5. Pour the cooled brine over the cucumbers, ensuring they’re fully submerged. Leave about 1/2 inch of headspace at the top.
6. Seal the jar tightly and let it sit at room temperature for 3 days. Check daily to ensure the cucumbers remain submerged.
7. After 3 days, taste a pickle. If it’s tangy enough for you, move the jar to the fridge to slow fermentation.

Now you’ve got a jar of crunchy, garlicky pickles with a hint of dill. Perfect for burgers, or just snacking straight from the jar!

Polish Dill Pickles with Coriander Seeds

You’ve probably had a dill pickle before, but have you tried making them at home with coriander seeds? It’s easier than you think and totally worth the effort.

Ingredients

• 4 cups water (filtered for best results)
• 1/4 cup white vinegar (apple cider vinegar works too)
• 2 tbsp kosher salt (adjust if using table salt)
• 1 tbsp sugar (optional, for a slight sweetness)
• 2 cloves garlic, smashed (more if you love garlic)
• 1 tbsp coriander seeds (toast them for extra flavor)
• 1/2 tsp black peppercorns (whole, not ground)
• 1 lb small cucumbers (Kirby or Persian work best)
• 1 large bunch fresh dill (with stems, for crunch)

Instructions

1. In a large pot, combine water, vinegar, salt, and sugar. Bring to a boil over high heat, stirring until salt and sugar dissolve completely.
2. Remove the pot from heat and let the brine cool to room temperature. This prevents the cucumbers from getting mushy.
3. While the brine cools, pack the cucumbers, garlic, coriander seeds, peppercorns, and dill into a clean quart-sized jar. Pack them tightly but without crushing.
4. Pour the cooled brine over the cucumbers until they’re completely submerged. Leave about 1/2 inch of space at the top.
5. Seal the jar tightly and let it sit at room temperature for 3 days to ferment. Check daily to ensure the cucumbers stay submerged.
6. After 3 days, taste a pickle. If it’s tangy enough for you, move the jar to the fridge to slow fermentation. If not, let it sit another day or two.

With their crisp texture and a perfect balance of tangy and spicy flavors, these pickles are a game-changer. Try them on burgers or chopped into a potato salad for an extra zing.

Polish Dill Pickles with Allspice

Maybe you’ve been on the hunt for a pickle recipe that’s a little different, something with a twist. These Polish dill pickles with allspice are just that—crisp, flavorful, and with a warm spice note that sets them apart.

Ingredients

• 4 cups water (filtered for best results)
• 1/4 cup white vinegar (apple cider vinegar works too)
• 2 tbsp kosher salt (adjust if using table salt)
• 1 tbsp sugar (for balance, optional)
• 2 cloves garlic, smashed (more if you love garlic)
• 1 tbsp dill seeds (or fresh dill fronds)
• 1 tsp allspice berries (whole, not ground)
• 1 lb small cucumbers (pickling cucumbers are ideal)

Instructions

1. In a large pot, combine water, vinegar, salt, and sugar. Bring to a boil over high heat, stirring until salt and sugar dissolve completely.
2. Remove the pot from heat and let the brine cool to room temperature. This prevents the cucumbers from becoming mushy.
3. While the brine cools, prepare your jars. Pack the cucumbers tightly into clean jars, adding garlic, dill seeds, and allspice berries as you go.
4. Pour the cooled brine over the cucumbers, ensuring they’re completely submerged. Leave about 1/2 inch of headspace at the top of each jar.
5. Seal the jars and refrigerate them. Wait at least 48 hours before tasting—the flavors develop over time.

Good things come to those who wait, and these pickles are no exception. The allspice adds a subtle warmth that complements the traditional dill and garlic beautifully. Try them sliced in a sandwich or chopped into a potato salad for an extra flavor punch.

Polish Dill Pickles with Cloves

Must admit, there’s something incredibly satisfying about biting into a crisp, tangy pickle. Especially when it’s homemade with a hint of cloves for that unexpected warmth. These Polish dill pickles are a game-changer for your snack game.

Ingredients

• 4 cups water (filtered for best results)
• 1/4 cup kosher salt (adjust if using table salt)
• 2 cups white vinegar (5% acidity)
• 1 tbsp sugar (balances the tang)
• 2 cloves garlic, smashed (for a subtle kick)
• 1 tsp whole cloves (don’t skip, they’re the star)
• 1 large bunch fresh dill (or 2 tbsp dill seeds)
• 2 lbs pickling cucumbers, washed (small and firm work best)

Instructions

1. In a large pot, combine water, salt, vinegar, and sugar. Bring to a boil over high heat, stirring until salt and sugar dissolve completely.
2. Remove from heat and let the brine cool to room temperature. This prevents the cucumbers from getting mushy.
3. In a clean jar, layer the cucumbers, garlic, cloves, and dill. Pack them tightly but without squashing.
4. Pour the cooled brine over the cucumbers until fully submerged. Leave about 1/2 inch headspace at the top.
5. Seal the jar tightly and let it sit at room temperature for 3 days for flavors to develop. Tip: Check daily to ensure cucumbers remain submerged.
6. After 3 days, taste a pickle. If it’s to your liking, refrigerate to halt fermentation. They’ll keep for up to 2 months.

Zesty and crunchy, these pickles are perfect straight from the jar or chopped into a potato salad for an extra flavor punch. The cloves add a warm, spicy note that makes these pickles unforgettable.

Polish Dill Pickles with Onion

Ready to dive into a tangy, crunchy treat that’s perfect for summer? These Polish dill pickles with onion are a breeze to make and pack a flavorful punch. You’ll love the crisp texture and the way the onions mellow out the tang.

Ingredients

• 4 cups water (filtered for best results)
• 1/4 cup white vinegar (apple cider vinegar works too)
• 2 tbsp kosher salt (adjust if using table salt)
• 1 tbsp sugar (optional, for a slight sweetness)
• 2 cloves garlic, smashed (more if you love garlic)
• 1 large cucumber, sliced into spears (Kirby cucumbers are ideal)
• 1 small onion, thinly sliced (red or white, your choice)
• 2 sprigs fresh dill (or 1 tbsp dill seeds)

Instructions

1. In a medium saucepan, combine water, vinegar, salt, and sugar. Bring to a boil over high heat, stirring until salt and sugar dissolve completely.
2. Remove the brine from heat and let it cool to room temperature. This prevents the cucumbers from getting mushy.
3. Place garlic, cucumber spears, onion slices, and dill in a clean quart-sized jar. Pack them tightly but gently to avoid bruising the cucumbers.
4. Pour the cooled brine over the vegetables, ensuring they’re completely submerged. A small weight or cabbage leaf can help keep them under the brine.
5. Seal the jar and let it sit at room temperature for 24 hours. Then, refrigerate for at least 48 hours before eating for the best flavor.

So there you have it—crisp, garlicky pickles with a hint of onion sweetness. Try them on burgers or chopped into a potato salad for an extra zing!

Polish Dill Pickles with Garlic and Onion

Unbelievably crunchy and bursting with flavor, these Polish dill pickles with garlic and onion are a game-changer for your snack game. Perfect for those who love a tangy, garlicky bite, they’re surprisingly easy to make at home.

Ingredients

• 4 cups water (filtered for best results)
• 1/4 cup kosher salt (adjust if using table salt)
• 1 tbsp sugar (balances the tanginess)
• 2 cups white vinegar (5% acidity for safety)
• 4 cloves garlic, smashed (more if you love garlic)
• 1 small onion, thinly sliced (adds a sweet crunch)
• 1 tbsp whole black peppercorns (for a subtle heat)
• 1 tbsp mustard seeds (adds depth)
• 1 bunch fresh dill (or 2 tbsp dill seeds for a different twist)
• 2 lbs small cucumbers, washed (Kirby cucumbers work best)

Instructions

1. In a large pot, combine water, salt, and sugar. Bring to a boil over high heat, stirring until salt and sugar dissolve completely.
2. Remove from heat and add vinegar. This is your brine—let it cool to room temperature to avoid cooking the cucumbers.
3. While the brine cools, prepare your jars. Layer garlic, onion, peppercorns, mustard seeds, and dill at the bottom of each jar.
4. Pack cucumbers tightly into the jars, leaving about 1/2 inch of space at the top for the brine.
5. Pour the cooled brine over the cucumbers, ensuring they’re completely submerged. Any exposed cucumbers can spoil.
6. Seal the jars tightly and let them sit at room temperature for 3 days to ferment. After that, store in the fridge to slow fermentation.
7. Tip: For extra crunch, add a grape leaf to each jar. The tannins help keep the pickles firm.
8. Tip: Taste after 3 days. If you prefer more sour pickles, let them ferment longer, checking daily.
9. Tip: Always use clean utensils to remove pickles from the jar to prevent contamination.

Lovingly crafted, these pickles offer a perfect balance of tangy, garlicky, and crunchy. Try them sliced in sandwiches or chopped into a creamy potato salad for an extra zing.

Polish Dill Pickles with Carrots

Oh, you’re in for a treat with these Polish Dill Pickles with Carrots! They’re crunchy, tangy, and packed with flavor, perfect for snacking or adding a zesty kick to your sandwiches.

Ingredients

• 4 cups water (filtered for best results)
• 1/4 cup white vinegar (apple cider vinegar works too)
• 2 tbsp kosher salt (adjust if using table salt)
• 1 tbsp sugar (optional, for a slight sweetness)
• 4 cloves garlic (smashed, for more flavor)
• 1 large bunch fresh dill (or 2 tbsp dill seeds)
• 1 lb pickling cucumbers (small and firm)
• 2 medium carrots (peeled and sliced into sticks)
• 1 tsp black peppercorns (whole, for a subtle heat)
• 1 tsp mustard seeds (adds a nice depth)

Instructions

1. In a large pot, combine water, vinegar, salt, and sugar. Bring to a boil over high heat, stirring until salt and sugar dissolve completely. Remove from heat and let cool to room temperature.
2. While the brine cools, prepare your jars. Wash them thoroughly with hot, soapy water, then rinse well. Pack the cucumbers, carrots, garlic, dill, peppercorns, and mustard seeds into the jars tightly but without crushing.
3. Pour the cooled brine over the vegetables in the jars, ensuring they’re completely submerged. Leave about 1/2 inch of headspace at the top.
4. Seal the jars tightly and let them sit at room temperature for 3 days to ferment. Check daily to ensure the vegetables remain submerged, pressing them down if necessary.
5. After 3 days, taste a pickle. If it’s tangy enough for your liking, move the jars to the refrigerator to slow fermentation. If not, let them sit out for another day or two.

Vibrant and full of life, these pickles are a testament to the beauty of simple ingredients. Serve them alongside a hearty sandwich or chop them up for a refreshing pickle salad. Either way, they’re sure to impress with their crisp texture and bold flavors.

Polish Dill Pickles with Bell Peppers

Just imagine biting into a crisp, tangy pickle with a hint of sweetness from bell peppers—it’s a game-changer for your snack game. These Polish dill pickles with bell peppers are not just easy to make but also pack a flavorful punch that’ll have you reaching for more.

Ingredients

• 4 cups water (filtered for best results)
• 1/4 cup white vinegar (apple cider vinegar works too)
• 2 tbsp kosher salt (adjust if using table salt)
• 1 tbsp sugar (for a slight sweetness)
• 4 cloves garlic (smashed, for more flavor)
• 1 tbsp dill seeds (or fresh dill for a fresher taste)
• 1 tsp black peppercorns (whole, for subtle heat)
• 2 medium cucumbers (sliced into spears)
• 1 red bell pepper (thinly sliced, for color and sweetness)

Instructions

1. In a large pot, combine water, vinegar, salt, and sugar. Bring to a boil over high heat, stirring until salt and sugar dissolve completely.
2. Remove the pot from heat and add garlic, dill seeds, and black peppercorns. Let the brine cool to room temperature, about 1 hour.
3. Place cucumber spears and sliced bell pepper into a clean, large jar. Pack them tightly but without crushing.
4. Pour the cooled brine over the vegetables, ensuring they’re fully submerged. Use a small weight or a folded cabbage leaf to keep them under the brine if needed.
5. Seal the jar and let it sit at room temperature for 3 days to ferment. Check daily to ensure the vegetables remain submerged.
6. After 3 days, taste a pickle. If it’s tangy enough for your liking, move the jar to the fridge to slow fermentation. If not, let it sit for another day or two.

You’ll love the crunch and the perfect balance of tangy and sweet in these pickles. Try them on a sandwich or chopped into a potato salad for an extra flavor boost.

Polish Dill Pickles with Cucumber and Dill

Mmm, there’s nothing quite like the crisp, tangy bite of homemade Polish dill pickles. You’ll love how simple they are to make, and the fresh dill and garlic really bring the flavors to life.

Ingredients

• 4 cups water (filtered for best results)
• 1/4 cup white vinegar (apple cider vinegar works too)
• 2 tbsp kosher salt (adjust if using table salt)
• 4 cloves garlic (smashed, for more flavor)
• 1 tbsp black peppercorns (whole, for a subtle spice)
• 1 large bunch fresh dill (or 2 tbsp dried dill weed)
• 1 lb small cucumbers (Kirby or Persian, washed)

Instructions

1. In a large pot, combine water, vinegar, and salt. Bring to a boil over high heat, stirring until salt dissolves completely.
2. Remove the pot from heat and let the brine cool to room temperature, about 1 hour. (Tip: Speed up cooling by placing the pot in an ice bath.)
3. In a clean quart-sized jar, layer cucumbers, garlic, peppercorns, and dill. Pack them tightly but don’t crush the cucumbers.
4. Pour the cooled brine over the cucumbers, ensuring they’re fully submerged. Leave about 1/2 inch of space at the top.
5. Seal the jar tightly and let it sit at room temperature for 3 days. (Tip: Check daily to ensure cucumbers remain submerged.)
6. After 3 days, taste a pickle. If it’s tangy enough for you, move the jar to the fridge to slow fermentation. If not, let it sit another day or two.

Now you’ve got crunchy, garlicky pickles with a perfect dill kick. Try them on burgers or chop them into a potato salad for an extra zing.

Conclusion

Whether you’re a pickle aficionado or just spicy food curious, these 18 Spicy Polish Dill Pickles Recipes are sure to excite your taste buds. We’ve rounded up a variety of flavors and heat levels to suit every palate. Don’t forget to try your favorites, leave a comment sharing which recipe you loved most, and spread the pickle love by pinning this article on Pinterest. Happy pickling!

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