Best 3 Directions For Ball Kosher Dill Pickle Mix Recipes
Making ball kosher dill pickles at home is a fun and rewarding experience that can result in delicious, tangy pickles that are perfect for snacking, adding to sandwiches, or using as a garnish. The process involves combining cucumbers, seasonings, and a brine solution, and allowing the mixture to ferment over time. With the right recipe and a little patience, you can create your own batch of ball kosher dill pickles that will be sure to impress your family and friends.
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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
KOSHER DILL OKRA PICKLES
Simple dilled okra pickles. This recipe can also be used to make last of the summer small green tomato pickles. Taste is very similar to Texas Brand Okra Pickles.
Provided by Taylor in Belgium
Categories Vegetable
Time 45m
Yield 6 pints
Number Of Ingredients 7
Steps:
- Wash and drain okra.
- Prick each okra several times with a pin, or cut small slit with knife.
- Put 1 clove garlic and 1/2 tsp mustard seed in the bottom of each jar.
- Pack okra into jars.
- Put a small bunch of dill or about 1 tsp dill seed on top of okra.
- Boil water, vinegar and salt together until salt is dissolved.
- Fill jars with boiling solution to within 1/2 inch from top.
- Process in boiling water bath for 10 minutes.
Nutrition Facts : Calories 104.2, Fat 0.7, SaturatedFat 0.1, Sodium 7000.2, Carbohydrate 17.6, Fiber 7.6, Sugar 2.9, Protein 5.2
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
Tips:
- For the best flavor, use fresh cucumbers that are firm and free of blemishes.
- Soak the cucumbers in ice water for at least 4 hours before pickling to help them stay crisp.
- Use a variety of spices and herbs to create a flavorful pickle mix. Some popular options include dill, garlic, mustard seeds, and red pepper flakes.
- Be sure to taste the pickle mix before you add it to the cucumbers. You may need to adjust the amount of vinegar or sugar to suit your taste.
- Store the pickles in a cool, dark place for at least 2 weeks before eating. This will allow the flavors to develop and mellow.
Conclusion:
Ball Kosher Dill Pickle Mix is a great way to make delicious, crispy pickles at home. With just a few simple ingredients and a little bit of time, you can enjoy a jar of homemade pickles that are sure to be a hit with your family and friends. So next time you're looking for a fun and easy way to preserve your cucumbers, give Ball Kosher Dill Pickle Mix a try.
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