Best 3 Kosher Dill Pickles Recipes
If you're looking for a crunchy, flavorful pickle that's perfect for snacking, salads, or sandwiches, then kosher dill pickles are the ideal choice. Not only can you buy them in stores, but you can also make them at home with a few simple ingredients and a little patience.
Here are our top 3 tried and tested recipes!
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
KITTENCAL'S EASY REFRIGERATOR KOSHER GARLIC-DILL PICKLES
I make these every year when my pickling cucumbers are ready in my garden, they are really great pickles and so easy to make, add in more garlic and adjust the dill if desired --- these pickles develop in flavor with refrigeration time so allow them to chill at least 7 days or even longer before using, the longer the better, the pickles will keep for months in the refrigerator, use only kosher salt for this not table salt, and make certain to wash the outsides of the cucumbers thoroughly, see note on bottom --- for soaking the pickles in firstly to remove bacteria see my recipe#300387
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time P7DT15m
Yield 2 pds pickles
Number Of Ingredients 7
Steps:
- Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.
- Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.
- Remove from heat; cool to room temperature.
- Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.
- Store, covered in the the refrigerator.
- The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).
- **NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, I use a small nail brush to scrub the outsides.
SUN KOSHER TYPE DILL PICKLES
This recipe sounds weird, but it works well and makes pickles you can keep for up to a year. If you want them to taste like spicy kosher dills, add a hot pepper to each jar. If you want them extra crispy, add a pea sized lump of alum to each jar, but it's not required. This recipe is especially good for home gardeners since you can make as little as one jar at a time, instead of waiting for a large amount of cucumbers at once. These sometimes seal in the sun, and sometimes not, but they will keep for a year in a pantry or a basement regardless.
Provided by Sandy 0225
Categories Low Protein
Time 15m
Yield 1 quart, 1 serving(s)
Number Of Ingredients 5
Steps:
- Wash and slice cucumbers about 1/4 inch thick and place loosely into a quart canning jar. Don't pack them tight. Peel and slice your clove of garlic, too.
- Place the garlic, dill, salt, and vinegar into the jar with the cucumbers. If you're using the alum, put it into the jar now, too.
- Fill the jar to about 1/2 inch from the top with clean cool water. If your water at home is rusty or irony, use bottled water.
- Place a new canning flat lid on top, making sure that the rim of the jar is clean and no salt or dill is between the jar and the lid. Seal tight by hand.
- Shake the jar vigorously until the salt is dissolved.
- Write the date one week from the date you're making these on top of the lid with a magic marker.
- Place the jar in a sunny place and shake the jar once a day. When the date you wrote on the lid is reached, the pickles are ready.
Nutrition Facts : Calories 98.4, Fat 0.8, SaturatedFat 0.2, Sodium 13968.1, Carbohydrate 18.4, Fiber 2.6, Sugar 7.5, Protein 3.2
Tips:
- Choose the right cucumbers: Pickling cucumbers are the best choice for making dill pickles, as they have a firm texture and a mild flavor that will absorb the pickling solution well.
- Prepare the cucumbers properly: Wash the cucumbers thoroughly and cut them into uniform pieces. If you are making whole pickles, leave them whole. If you are making spears, cut them into quarters lengthwise. If you are making chips, cut them into thin slices.
- Make a flavorful pickling solution: The pickling solution is what gives dill pickles their characteristic flavor. Use a combination of water, vinegar, sugar, salt, and dill weed. You can also add other spices, such as garlic, mustard seeds, or red pepper flakes, to taste.
- Let the pickles ferment: After the pickles have been submerged in the pickling solution, they need to be left to ferment for a period of time. This process can take anywhere from a few days to several weeks, depending on the desired level of sourness.
- Store the pickles properly: Once the pickles have fermented, they can be stored in the refrigerator for up to a year. Be sure to keep them in a covered container to prevent them from drying out.
Conclusion:
Making kosher dill pickles at home is a fun and rewarding experience. With a little time and effort, you can create a delicious and tangy snack that the whole family will enjoy. So grab some cucumbers and get pickling!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love