The Chef Upstairs



Polski Ogórki' (Polish Dill pickles) 

This recipe was handed down from my Babci (Anna Mroz) to my mother (Gen Heller) and I have been savouring them for over 50 years. Enjoy, they are truly delicious! (makes 4 quarts)


  • 1/4 cup course pickling salt
  • 5 cups water
  • 1 cup vinegar
  • 4 quart basket of medium size dill cucumbers (available at farmer markets)
  • Garlic cloves (1 per jar)
  • Fresh dill (2 sprigs/jar)
  • Pickling spice (1/4 tsp/jar)
  • 4 mason canning jars with 2-piece snap lids (size 1 litre)


  • Wash and sterilize the jars
  • Wash cucumbers to remove dirt and then chill in ice water until cukes are crisp
  • Pour boiling water over the cucumbers (to sanitize), then drain and pack into jars with dill, one clove of garlic and 1/4 tsp pickling spice (1 can get 8 to 10 cucumbers into each jar)
  • Add the water, coarse salt and vinegar to a large sauce pan and bring to a boil. Once boiled, pour over pickles in jars and seal lids tightly
  • Place the jars into a canning pot, cover with hot tap water and bring to a boil. Once the water comes to a boil, cook for 10 minutes
  • Remove jars carefully and set aside to cool
  • Tighten lids and store in a cool dark space for at least 8 weeks before eating

    N.B.  I buy a half bushel of dill cucumbers and it makes approximately 24 jars (I multiply the salt, water and vinegar by eight for this quantity of cucumbers)