FERMENTED KOSHER-STYLE DILL PICKLES
These old-fashioned deli-style pickles are created entirely by fermentation, without the use of vinegar. This recipe produces a quantity that fills a half-gallon Mason jar. If you like, add a few non-traditional chile de arbol peppers for their red visual appeal (and spiciness)!
Provided by Doug in Manhattan
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT20m
Yield 16
Number Of Ingredients 7
Steps:
- Pour 1/2 gallon of water into a large container or pot. Cover loosely and allow to sit for 24 hour to allow dissolved chlorine to escape.
- Crisp cucumbers by storing in the refrigerator or soaking in very cold water for 1 hour.
- Bring 1 cup water to a boil in a saucepan. Add salt and stir to combine. Set aside to cool.
- Wash cucumbers in cold water and remove any blossoms that may be clinging to them. Quarter large cucumbers lengthwise. Cut medium cucumbers in half lengthwise. Leave gherkin-sized cucumbers whole.
- Peel and gently crush garlic cloves, but don't splinter them into fragments.
- Pour cooled salt water into a 1/2-gallon Mason jar. Add cucumbers, garlic, dill, and dried chile peppers, arranged attractively. Pack cucumbers tightly; they will shrink as they pickle. Fill the jar with the dechlorinated water until cucumbers are just covered to avoid overly diluting the brine.
- Loosely cover the jar and set aside at room temperature. Set the jar on a dish if it is very full, to catch any dribbles. Give the pickles 12 to 24 hours to begin fermenting. Refrigerate them, in brine and loosely covered, as they approach the stage of pickling you prefer: new, half-sour, or sour. Don't overshoot the mark, as refrigeration slows, but does not stop, fermentation.
Nutrition Facts : Calories 29.5 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 1.2 g, Sodium 1906 mg, Sugar 1 g
KOSHER DILL PICKLES
Pickle lovers are often particular. Most have strong opinions on style - some prefer a juicy whole pickle while others prefer a crunchy spear - and ever deeper stances on taste. Get them on the topic of grocery store brands, and you better buckle down for a debate. While it's hard to get a bread-and-butter fan to agree with a spicy pickle fanatic or Kosher dill devotee, Southern pickle enthusiasts can see eye to eye on one thing: there's nothing quite like homemade.Here, we make classic homemade Kosher Dills in as easy as two steps and six ingredients. Pickling cucumbers are the variety used for pickles. They're small, about 3 to 4 inches long, with a think green skin and a mild, crisp flesh. With the right spices and jarring, these small cucumbers create a whole pickle with a nice snap that's never too soggy. Dress jars up for easy hostess or holiday gifts or keep them casual for everyday snacking.
Provided by Southern Living Editors
Time 50m
Yield Makes 7 (1-pt.) jars
Number Of Ingredients 6
Steps:
- Wash cucumbers, and cut in half lengthwise.
- Combine garlic, salt, 3 cups water, and vinegar; bring to a boil over medium-high heat, and boil 1 minute. Remove garlic, and place 4 halves into each hot jar. Pack cucumbers into jars. Add 2 dill sprigs and 4 peppercorns to each jar. Carefully pour vinegar mixture into jars, filling to 1⁄2 inch from top.Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process jars in boiling-water bath 10 minutes; cool.
DILL PICKLES
Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.
Provided by Alton Brown
Time P10DT15m
Yield 3 pounds pickles
Number Of Ingredients 8
Steps:
- Combine the salt and water in a pitcher and stir until the salt has dissolved.
- Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
- Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
- Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
- The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.
REFRIGERATOR DILL PICKLES
These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.
Provided by Tammy Gulgren
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT25m
Yield 12
Number Of Ingredients 7
Steps:
- Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
- Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.
Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g
QUICK PICKLES - KOSHER DILL
Make and share this Quick Pickles - Kosher Dill recipe from Food.com.
Provided by katie in the UP
Categories Kosher
Time 25m
Yield 16 Pickles
Number Of Ingredients 9
Steps:
- Toss cucumbers with salt in colander set over a bowl.
- Let stand 1 hour.
- Discard liquid.
- Place peppercorns, dill weed, garlic and 1/2 cup fresh dill in paper coffee filter or several layers of cheesecloth and tie tightly with kitchen twine.
- Bring spice bag and vinegar to a med boil reduce heat to low and add cucumbers. Cover and cook about 5 minutes until cukes turn dull olive brown in color (don't over cook or pickles won't be crunchy). Discard spice bag. Transfer cukes and liquid to a glass bowl, add ice, nd stir until melted. Stir in remaining 1 tbls fresh dill. Refrigerate, uncovered, at least 1 hour before serving. (pickles can be refrigerated in covered container for up to 2 weeks).
- Time does not include chilling.
Nutrition Facts : Calories 10.6, Fat 0.1, Sodium 438, Carbohydrate 1.5, Fiber 0.2, Sugar 0.5, Protein 0.3
KOSHER PICKLES, THE RIGHT WAY
Pickles are Jewish deli staples, but you can make them yourself. It's kind of a project, but how cool is it to be able to say, "I made those pickles." These pickles will keep well for up to a week in the refrigerator.
Provided by Mark Bittman
Categories condiments, appetizer
Time P1D
Yield About 30 pickle quarters or 15 halves
Number Of Ingredients 4
Steps:
- Combine the salt and 1 cup boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool the mixture, then all the remaining ingredients.
- Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to keep the cucumbers immersed. Set aside at room temperature.
- Begin sampling the cucumbers after 4 hours if you quartered them. It will probably take 12 to 24 hours or even 48 hours for them to taste pickled enough to suit your taste.
- When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature and more slowly in the refrigerator. They will keep well for up to a week.
Nutrition Facts : @context http, Calories 6, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 72 milligrams, Sugar 1 gram
KOSHER DILL PICKLES
This recipe is one I want to try next summer when the pickling cucumbers come in. It's from the RSVP section in a June 1981 Bon Appetit. It was requested from Ronnie's in Orlando, Florida, a deli-type restaurant owned by Larry Leckart.
Provided by Leslie in Texas
Categories < 30 Mins
Time 30m
Yield 1 gallon
Number Of Ingredients 7
Steps:
- Arrange cucumbers in 1 gallon glass jar or stoneware crock.
- Stir salt into water and pour into jar.
- Add garlic and pickling spices.
- Lay dill over top; add rye bread.
- Cover with plastic wrap and weight with small heavy object to keep cucumbers submerged.
- Let stand at room temperature 3 days, then refrigerate at least 5 days before serving.
Nutrition Facts : Calories 377.6, Fat 3.1, SaturatedFat 0.8, Sodium 28581.3, Carbohydrate 86.3, Fiber 11.2, Sugar 31.7, Protein 15.5
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