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
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
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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