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.
FAVORITE KOSHER DILL PICKLES
Our family's Favorite Kosher Dill Pickles - Homemade with fresh cucumbers, dill, and garlic. Tested and approved safe canning recipe for shelf stable storage.
Provided by Lana Stuart
Categories Canning and Preserving
Time 1h5m
Number Of Ingredients 7
Steps:
- Prepare home canning jars and lids according to manufacturer's directions.
- For each quart of pickles, bring 1 cup water and 1 cup vinegar to the boil.
- Meanwhile, in each jar place 1 tablespoon pickling salt, 1 tablespoon dill seed (or 3 heads fresh dill), 6 black peppercorns and 2 halved garlic cloves.
- Pack halved or quartered cucumbers into jars. Pour boiling vinegar and water over cucumbers in jars. Affix the lids and rings.
- Process in simmering hot water (180-185 degrees) for 30 minutes (low temp pasteurization method).
- Remove jars from canner and allow to cool completely (24 hours recommended). Remove bands and test for complete seal. Store in a dark, cool place.
- Recommend six weeks of standing time for flavors to fully develop.
Nutrition Facts : ServingSize 1 halves, Calories 25 kcal, Carbohydrate 4 g, Protein 1 g, Sodium 703 mg, Fiber 1 g, Sugar 2 g, Fat 1 g, SaturatedFat 1 g
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
REFRIGERATOR KOSHER DILL PICKLES
I've used this dill pickle recipe as long as I've grown cucumbers. It's easy to make and the pickles taste amazing. I make these in small batches every couple of days as the cucumbers in my garden get big enough to use. They keep for around 6 month in the refrigerator if you don't eat them first.
Provided by PAUL P.
Categories < 15 Mins
Time 5m
Yield 1 quart, 16 serving(s)
Number Of Ingredients 10
Steps:
- Add salt and spices to each jar. Add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly. Fill jar to within 1/2 inch of the top.
- Add pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly.
- Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last approximately 6 months in the refrigerator.
Nutrition Facts : Calories 15.8, Fat 0.3, Sodium 438.9, Carbohydrate 2.9, Fiber 0.5, Sugar 1, Protein 0.6
FAVORITE KOSHER DILL PICKLES
Crisp, tangy garlic dill pickles. If your tap water is hard, use filtered water. Cutting off the ends of the cucumbers removes an enzyme that may cause them to become soft. Don't worry if the garlic turns blue or green in the jar. It's only the effect of the vinegar on the natural pigments in the garlic and will not affect quality or flavor. Pickling salt is different than other salts, don't substitute or you may not like the result. Ball Pickle Crisp is flavorless and almost guarantees crisp pickles. Follow package directions for how much for your jar size. There are powdered and granulated versions, both are excellent, but vary in quantity to use. Strain out the dill weed once it has flavored the brine, as it is unpleasant to the mouth.
Provided by Deb Wolf
Categories Vegetable
Time 45m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- Cut 1/4" from both ends of each cucumber and discard. Cut into spears.
- Toss with 2 tablespoons pickling salt. Let stand at room temperature at least 3 hours and up to 12 hours. Rinse very well.
- Prepare canning equipment.
- Combine vinegar, water, remaining 2 tablespoons salt and dill weed in a non-aluminum saucepan. Bring to a boil.
- In hot jars, place Ball Pickle Crisp, 1 garlic clove; pack in cucumbers.
- Ladle hot brine through a fine mesh sieve (to strain out the dill weed) over cucumbers; leaving 1/2" head room.
- Wipe rims, add hot lids and rings, finger tighten and process quarts 15 minutes/pints 10 minutes in a boiling water bath.
- Remove without tilting to a heatproof surface. Cover loosely with a towel and leave undisturbed until cool.
- Label and store in cool, dark place.
Nutrition Facts : Calories 166.3, Fat 0.9, SaturatedFat 0.3, Sodium 14184.5, Carbohydrate 30, Fiber 3.8, Sugar 12.4, Protein 5.2
TWO-INGREDIENT RANCH KOSHER DILL PICKLE SPEARS
This was all the rave on the internet so I had to give it a shot because it seemed to good to be true. Turns out all you need is a jar of pickles and a packet of ranch salad dressing and you are in for a treat. This is a must for a picnic or backyard BBQ! It doesn't get any easier than this.
Provided by Soup Loving Nicole
Time P1DT5m
Yield 12
Number Of Ingredients 2
Steps:
- Open the jar of pickles and spoon out 3 tablespoons of the pickle juice. Pour in packet of ranch salad dressing mix. Screw lid on and shake until evenly combined.n
- Refrigerate for 24 hours, shaking jar every 8 hours.n
Nutrition Facts : Calories 14.2 calories, Carbohydrate 2.8 g, Sodium 713.6 mg
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
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