Reduced Sodium Polish Dill Pickles

Reduced Sodium Polish Dill Pickles


  • 4 pounds pickling cucumbers
  • 3 3/4 C white vinegar
  • 2 1/2 C water
  • 4 tbsp granulated sugar
  • 2 tbsp pickling salt
  • 6 cloves garlic
  • 6 tsps peppercorns
  • 12 bay leaves
  • 18 heads fresh dill


Heat 6 pint jars and lids in boiling water. Wash cukes, trim off blossom ends, cut in half or spears. Combine vinegar, water, sugar and salt and bring to boil In each jar, place 1 clove garlic, 1 tsp peppecorns, 2 bay leaves, 3 heads dill. Pack cukes in jars snugly to within 3/4 inch of top rim. Add boiling liquid to cover cukes to within 1/2 inch of rim. Cap jars and process 15 minutes in boiling water.

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