KOSHER DILL PICKLES - SMALL BATCH
Kosher Dill Pickles Featuring Ball® Kosher Dill Pickle Mix - Small Batch Now with Pickle Crisp® Granules for crunchier pickles! SKIP'S NOTE: This new pickle mix does away with all the added things you needed for pickling. (Salt, Alum, Pickle crisp granules). It's ALL in there !! Photo & instructions re-printed from Ball...
Provided by Skip Davis
Categories Other Snacks
Time 50m
Number Of Ingredients 5
Steps:
- 1. PREPARE canner, jars and lids according to manufacturer's instructions.
- 2. CUT ends off cucumbers. Cut into spears.
- 3. COMBINE water, vinegar, and pickling spice pouch in a medium saucepan. Heat to a boil.
- 4. PACK spears into jars. Ladle hot pickling liquid over spears leaving 1/2 inch head space. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
- 5. PROCESS in boiling water canner for 15 minutes.
- 6. FOR BEST FLAVOR: Allow pickles to stand for 4-6 weeks.
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
REFRIGERATOR KOSHER DILL PICKLES
I've used this dill pickle recipe as long as I've grown cucumbers. It's easy to make and the pickles taste amazing. I make these in small batches every couple of days as the cucumbers in my garden get big enough to use. They keep for around 6 month in the refrigerator if you don't eat them first.
Provided by PAUL P.
Categories < 15 Mins
Time 5m
Yield 1 quart, 16 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 15.8, Fat 0.3, Sodium 438.9, Carbohydrate 2.9, Fiber 0.5, Sugar 1, Protein 0.6
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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