Kosher Jewish Pickles Recipes

SHLOMO'S KOSHER SOUR PICKLES/TOMATOES BY SY

Steps:

• KOSHER SOUR PICKLES RECIPE-.
• Cut 1/16 inch off the blossom end. Discard any cucumbers that are bruised or damaged.
• In a 3 1/2 quart glass jar add the Kirby Cucumbers standing them upright (Turning the jar on its side will help).
• Put all the spices into a large bowl (Alum Optional), add some water and mix. Then pour this mixture into the jar, top off with water. Adding a piece of rye bread is also optional.
• Place a small item (A piece of plastic, wood, etc.) on top to keep the Kirby Cucumbers down and under the water/brine.
• Close jar and turn upside down to mix all the ingredients --.
• Next open jar, put "plastic wrap" on the top (Use a rubber band to keep in place); Then using a kitchen knife punch many holes in the "plastic wrap" in order to let some of the brine gases out.
• Let the Kirby cucumbers stand 2-3 weeks (in a "COOL" location) depending on how fast they cure in the brine; From time-to-time you can remove any scum on the top, add a little salted water to top off -- and shake the mixture. Then place in the refrigerator!
• Note: For half sour pickles, let it pickle for about 1 week -- and then place in the refrigerator!
• KOSHER SOUR TOMATOES RECIPE-.
• Use the same recipe as outlined above for "Kosher Sour Pickles". However, use about 10-12 green tomatoes (about 3 lbs) in place of the kirby cucumbers. Also, sour tomatoes need a little more salt then kirby pickles -- so add to taste.
• Take off the tomato stems. As an option cut away the brown area and leave a small hole which will allow the brine to penetrate into the tomatoes (you can also cut the tomatoes in half).
• Let stand 2-3 weeks depending on how fast the tomatoes cure in the brine. Then place in the refrigerator!
• KOSHER SOUR TOMATOES RECIPE-.
• Use the same recipe as outlined above for "Kosher Sour Pickles". However, use about 10-12 green tomatoes (about 3 lbs) in place of the kirby cucumbers.
• Take off the tomato stems and cut away the brown area and leave a small hole which will allow the brine to penetrate into the tomatoes. Or cut the tomatoes in half.
• Let stand 2-3 weeks depending on how fast the tomatoes cure in the brine. Then place in the refrigerator!
• NOTES, Sour Kosher Pickles:
• These are brining sour pickles, so no vinegar is needed (optional). In making these pickles, it is important that you do not used mixed pickling spices, because the cinnamon, cloves, all spice and other sweetly aromatic spices in them will detract from the pickles' flavor. Also, it is important that you do not use iodized salt in the process, as that will leave a bitter aftertaste.
• NOTES, Sour Tomatoes:.
• If you can find green "Plum Tomatoes" you might want to try them as well! And using Vinegar is all right.

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.

REFRIGERATOR KOSHER DILL PICKLES

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.