Kosher Garlic Dill Pickle Recipes

KITTENCAL'S EASY REFRIGERATOR KOSHER GARLIC-DILL PICKLES

Steps:

• Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.
• Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.
• Remove from heat; cool to room temperature.
• Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.
• Store, covered in the the refrigerator.
• The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).
• **NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, I use a small nail brush to scrub the outsides.

KOSHER DILL PICKLES

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.

KOSHER DILL PICKLE RECIPE

Steps:

• In any container you'd like, combine the pickling spice ingredients: (If you don't have all of them, or you don't want to include all of them, that's fine! As long as you have most of them, the pickles will taste just fine!)
• Waiting for a brine to cool is a pain in the butt. So, you're going to boil a little bit of water, dissolve the salt in the boiling water, and then you are going to add in the remainingcool water which will both dilute the brine to the correct percentage and also cool it down.
• You are going to want to make a 5% salt solution by weight. More simply put, for every 1 liter (4 cups) of water you are going to add 50g (2oz) of salt.
• For this recipe, bring 250ml (1 cup) of water to a boil, and then turn off the heat. Then, dissolve in 50g (2oz) of salt. Stir this solution until the salt dissolves. Then, add in theremaining 750ml (3 cups) of cold water.
• Set this salty brine aside for later.
• With the rough side of a sponge, scrub your cucumbers, making sure all the little prickly spines are removed. It's okay if you are quite abrasive with the cucumbers and if theylook a little bit scuffed up after this process.
• Cut off a tiny bit of both the flowering end and the vine end of the cucumber.
• Rinse the cucumbers to remove any residue from the scrubbing and cutting process. Set the cucumbers aside.
• Rinse a large jar. (Make sure the jar is large enough for the amount of pickles you'd like to make.)
• Into the jar, put 1.5 tbsp of pickling spice, chili (as much as you'd like), 3-4 cloves of crushed garlic as well as the 3-4 sprigs of dill.
• Cut your cucumbers to a hight and size suitable for your jar. We like to do whole and halves, but any shape/size will work.
• Pack the cucumbers into the jar. And pack them tightly. When you pour in the brine, you don't want the cucumbers to float, so again, pack them in tightly. And, don't worry ifyou crush down the dill. It's all gonna work out in the end!
• Place the jar on a plate, and move the entire thing to an area where it's NOT in direct sunlight and where it can remain undisturbed for 24-36 hours. Then, pour in the brineuntil the jar is completely full.
• On top of the jar, set a plate or bowl to make an "air tight seal." A little bit of the brine from the completely full jar should spill over on to the plate. (The seal won't becompletely air tight, but you simply want something covering the top of the jar.)
• Then, carefully dry the liquid that spilled down onto the plate.
• Let the pickles sit out for 24-36 hours. When you see small bubbles rising up to the surface, when you see the liquid has become quite cloudy, and when you see some liquidhas bubbled over onto the plate, they're done!
• Close the jar, not too tightly though, and store them in your fridge. You can eat them right away at this point, but they won't reach the peak of their flavor until 7-10 dayslater. So, if you can restrain yourself, the more mature flavor is well worth waiting for! These will last in the fridge for many months, if you can, again, restrain yourself from eating them.

REFRIGERATOR DILL PICKLES

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.

FERMENTED KOSHER-STYLE DILL PICKLES

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.

KOSHER PICKLES, THE RIGHT WAY

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.

OLD-FASHIONED GARLIC DILL PICKLES

Steps:

• Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

KOSHER STYLE GARLIC DILL PICKLES

Steps:

• CUT A THIN SLICE FROM THE ENDS OF EACH CUCUMBER.
• MEANWHILE, COMBINE VINEGAR, WATER AND SALT IN A SAUCEPAN AND BRING TO A BOIL.
• REMOVE HOT JARS FROM CANNER.
• PLACE 1 HEAD FRESH DILL OR 1 teaspoons DILL SEEDS AND 1 CLOVE GARLIC INTO EACH JAR; PACK IN CUCUMBERS.
• POUR BOILING VINEGAR MIXTURE OVER CUCUMBERS TO WITHIN 1/2 INCH OF RIM (HEAD SPACE).
• PROCESS 10 MINUTES FOR PINT JARS AND 15 MINUTES FOR QUART JARS.
• TIP: Garlic may turn blue or green in the jar.
• Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.

GARLIC DILL PICKLES

Steps:

• Fill a large bowl with ice and add cucumbers. Let chill for at least 30 minutes or up to overnight, in the refrigerator.
• Fill a medium nonreactive saucepan with 4 cups water. Add vinegar and salt; bring to a boil over medium-high heat. Cook, stirring occasionally, until salt is dissolved, 3 to 5 minutes. Remove from heat and let mixture cool to room temperature.
• Drain cucumbers and place in a large bowl. Add garlic, dill, mustard seeds, and bay leaf. Pour water mixture over cucumbers and place a plate or other heavy object over cucumbers to weight down. Cucumbers should be completely submerged; add more water if necessary. Cover bowl tightly with plastic wrap and let stand at room temperature for 3 to 4 days before using. Transfer to refrigerator; pickles will keep for up to 1 week.