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.
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 DILL PICKLES
From an old Better Homes and Gardens Home Canning Cookbook. I've been making these pickles for over 20 years now, and the key is getting the pickles from vine to jar ASAP-- no more than a week, and store in the fridge. Smaller pickles tend to stay crisper than larger ones, whole more than slices or spears.
Provided by OldWino
Categories Very Low Carbs
Time 50m
Yield 5 quarts, 50 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 8, Sodium 700.9, Carbohydrate 1.1, Fiber 0.1, Sugar 0.5, Protein 0.2
FRIED PICKLES WITH PICKLED RANCH DIP
Fried pickles come in many shapes and sizes, but this recipe approaches them in a way that maximizes their crunch: First, it calls for pickle chips, which yield a better coating-to-filling ratio than pickle spears. Next, the pickles are patted dry to remove extra moisture, ensuring that the breading adheres to every nook and cranny. Finally, breading the pickles in a flour-buttermilk-bread-crumb sequence creates a robust crust. When frying breaded ingredients, be mindful of residual cooking: Remove your cooked items from the hot oil just before they reach their desired shade of golden brown, as they'll continue to cook - and darken - after being removed from the heat. Frying the pickles mutes their acidity, but adding chopped pickles to the dill-flecked creamy dip bumps up the brightness.
Provided by Alexa Weibel
Categories snack, finger foods, vegetables, appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Line a large baking sheet with paper towels. Arrange 40 pickle chips (about 1 1/2 cups) in an even layer on top, and cover with another layer of paper towels, pressing gently to absorb excess moisture. Set aside.
- Prepare the pickled ranch dip: Finely chop the remaining 8 pickle chips. Transfer to a small bowl and add the mayonnaise, dill, chives, garlic salt (if using), onion powder and 1/3 cup buttermilk. Stir to combine, season to taste with salt and chill until ready to serve.
- Add the oil to a medium saucepan and heat over medium-high until oil comes to 375 degrees, about 5 minutes. Cover another baking sheet with paper towels for draining the fried pickles.
- In a medium bowl, whisk the flour with 2 teaspoons each salt and pepper. In another medium bowl, whisk the remaining 2/3 cup buttermilk with the hot sauce. Add the bread crumbs to a large shallow bowl. Working in about four batches, add about 10 pickle chips to the flour mixture and toss to coat. Transfer to the buttermilk mixture, turning until coated. Allow the excess buttermilk mixture to drip off, then transfer to the bread crumbs. Turn pickle chips to coat in bread crumbs, packing bread crumbs on top until chips are fully covered, and transfer them to a plate.
- Add coated pickles to the hot oil, dispersing them evenly, and cook, turning halfway through, until crisp and lightly browned, about 1 minute. Transfer to the paper towel-lined sheet pan. Repeat with remaining pickles, adjusting heat as needed to maintain oil at 375 degrees. Serve immediately, with pickled ranch dip.
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
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
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- Prepare the boiling water canner. Heat the jars in simmering water until ready to use, do not boil. Wash the lids in warm soapy water and set aside with bands.
- Wash the pickling cucumbers and hot peppers in cold water. Slice 1/16 of an inch off the blossom end of each cucumber; trim the stem ends so the cucumbers measure about 3 inches. Cut cucumbers into quarters lengthwise.
- Combine water, vinegar, sugar, and salt in a small stainless saucepan. Bring to a boil over medium heat. Lower heat to a simmer.
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