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Before you jump to Polish Dill Pickles recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

Healthy eating is now a good deal more popular than before and rightfully so. Poor diet is a leading factor in health conditions such as heart disease and high blood pressure which can put a drain on the economy. Wherever you look, people are encouraging you to live a healthier way of living but then again, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. A lot of people typically believe that healthy diets call for a great deal of work and will significantly change how they live and eat. Contrary to that information, individuals can change their eating habits for the better by making several simple changes.

These changes can be done with all types of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil has monounsaturated fat which can help to reduce bad cholesterol. Olive oil also provides vitamin E which is healthy for your skin, among other things. Although you may already eat a lot of fruits and leafy greens, you may want to consider how fresh they are. If at all possible, try to buy organic produce that has not been sprayed with deadly chemicals. If you can locate a good local supplier of fresh fruit and vegetables, you can also consume foods that have not lost their nutrients as a result of storage or not being picked at the right time.

Evidently, it’s not difficult to begin integrating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to polish dill pickles recipe. To make polish dill pickles you only need 4 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to cook Polish Dill Pickles:

1. Prepare 8-9 lbs pickling cucumbers
2. Get 3-2/3 c white vinegar (5% acidity)
3. Use 7 c water
4. You need 1 pouch (6.5 oz) Mrs. Wages Polish Dill Pickles Mix

Steps to make Polish Dill Pickles:

1. Wash cucumbers; leave whole, cut into spears or slice. Pack into sterilized jars leaving 1/2" of headspace.
2. In large pot, combine vinegar, water and Polish Dill Pickle mix. Bring mixture just to boil, stirring continuously.
3. Evenly divide hot pickling liquid among packed jars, leaving 1/2" headspace. If more liquid is needed, add a mix of 1 part vinegar and 2 parts water.
4. Cap jars and refrigerate for 24 hours before serving. Consume within two weeks.

All cucumbers in a jar should be similar in size and thickness. Combine vinegar, water, and salt in a small sauce pan. Combine water, vinegar and salt, and bring to a boil. This may be the easiest and the most delicious Polish dill pickle you will ever make. Ogórki małosolne [o-goo-rkee mah-wo-sol-neh] are making their way into our spring menus as soon as they are available, which is late spring in Poland.

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