State Fair Kosher Dill Pickles Recipes

BLUE RIBBON DILL PICKLES

Steps:

• GET ALL OF THIS GOING BEFORE FILLING THE JARS.
• Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.
• Fill canning kettle half-full with hottest tap water; set on burner over high heat.
• In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.
• In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
• FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired.
• Once jars are loaded, pour in the brine leaving half-inch head space in each jar.
• Add lid and ring to each jar, tightening evenly.
• Place jars into canner with water JUST to the necks of the jars.
• Bring water ALMOST to a boil (about 15 minutes--depending on how fast it heats up).
• Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool.
• Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard.
• NOTES: When washing/scrubbing cukes, sort them into piles by size. This really helps make your jars look nicer, if you have uniform sizes (and this impresses the judges too!). And makes for easier packing, too.

STATE FAIR FAVORITE DILL PICKLES RECIPE - (3.7/5)

Steps:

• Cook's note: This recipe also works for carrot sticks, green beans or a medley of vegetables. Red and green bell peppers look wonderful on a relish tray at Christmas time. If you can't find a 9-percent vinegar, you may substitute a lower percentage, such as 6 or 7. If you're using large cucumbers, cut into spears or sticks. Pack the cucumbers in warm jar. Add vinegar and remaining ingredients except boiling water. Finish filling jar with boiling water, leaving about 1/2-inch of head space. Remove air bubbles. If you are going to store the jars in the refrigerator, seal and allow to cool before refrigerating. If you are going to store the jars on shelves, process them in a water bath for about 15 minutes. To tell when pickles are done processing, use tongs to pull a jar out of the water and check the color. When the pickles have lost their green, natural color and are the color of green olives, they're ready. Remove jars from water and place on a towel over a countertop, allowing space between jars so air can circulate. Do not cover with a cloth. When lids are cool to touch, check seals. If improperly sealed, store pickles in refrigerator and eat as soon as possible. If seals are fine, allow jars to cool 24 hours before storing in a cool, dark place. This recipe yields 1 quart.

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.

KOSHER DILL PICKLES

Steps:

• Put water,vinegar and salt in pot and bring to boil.
• Wash and scrape cucumbers and poke with a fork.
• Put a generous layer of dill in each prepared jar.
• Add garlic and mustard seed.
• Pack cukes tightly into each jar 1/2 full.
• Repeat with dill,garlic & mustard seed,cukes,.
• Fill to 1/4" with brine and seal.

KOSHER DILL PICKLES

Steps:

• Wash cucumbers.
• Mix vinegar and water in a pan and bring to a boil.
• To the bottom of each jar, add 2 heads dill, one garlic clove, one tablespoon salt, and the pepper (if desired).
• Pack cucumbers into jars, leaving 1/2 inch headspace.
• Pour boiling liquid over cucumbers, leaving 1/2 inch headspace.
• Wipe rims, place lids.
• Adjust bands fingertip tight, and process in boiling water bath for 20 minutes.
• Add one minute to processing time for every 1000 feet above sea level. Remove to a protected surface to cool completely.
• Makes 5 quarts.