HOW TO MAKE KOSHER DILL PICKLES RECIPES

Name: Refrigerator Kosher Dill Pickles
Prep time: 5 min
Total time: 5 min
Yield: 1 quart, 16 serving(s)
Ingredients: 1 1/2 cups water, boiled and cooled; 1 cup white vinegar, 5% acidity; 1 tablespoon kosher salt; 2 tablespoons dill seeds; 1/4 teaspoon celery seed; 1 teaspoon mustard seeds; 1 teaspoon red pepper flakes; 1 bay leaf; 2 garlic cloves, minced; 3 -6 cucumbers (depending on size)

REFRIGERATOR KOSHER DILL PICKLES RECIPE - FOOD.COM

Refrigerator Kosher Dill Pickles Recipe - Food.com image

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.

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 quart, 16 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups water, boiled and cooled
1 cup white vinegar, 5% acidity
1 tablespoon kosher salt
2 tablespoons dill seeds
1/4 teaspoon celery seed
1 teaspoon mustard seeds
1 teaspoon red pepper flakes
1 bay leaf
2 garlic cloves, minced
3 -6 cucumbers (depending on size)

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, FatContent 0.3, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 438.9, CarbohydrateContent 2.9, FiberContent 0.5, SugarContent 1, ProteinContent 0.6

LACTO-FERMENTED "KOSHER" PICKLES RECIPE | HOMEMADE ...

Lacto-Fermented "Kosher" Pickles Recipe | Homemade ... image

Provided by admin

Prep Time 15 minutes

Number Of Ingredients 28

Ingredients

5 Tbsp.


sea salt
2 quarts


chlorine-free water
4-6


grape, oak, horseradish, or bay leaves
6-9


cloves garlic, peeled
2


large heads of dill
Spices to taste:


black peppercorns, red pepper flakes, mustard seeds, etc. (Secret ingredient: for an extra bite, add a few strips of fresh horseradish to the spice mix!)



Enough pickling cucumbers to fill a ½-gallon jar

Steps:

Make a brine by dissolving 5 tablespoons sea salt in 2 quarts of chlorine-free water. (Note: this recipe will possibly make more than what is needed, you may save extra brine to be used in future ferments.)
In a half-gallon jar add a couple of the tannin-containing leaves, a few cloves of garlic, the heads of dill, and ⅓ of the spices.
Pack half of the cucumbers tightly on top of the spices. (The longest ones work best at the bottom.)
Repeat a layer of leaves, garlic, and spices. Add another tightly packed layer of cucumbers and top them off with more garlic and spices.
Pour the brine over the pickles, leaving 1-2 inches of headspace. Place another tannin-containing leaf on top of the pickles as a cover between the pickles and the surface of the brine. Use a fermentation weight to keep the pickles under the liquid, if necessary. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
Ferment at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure. The brine should turn cloudy and bubbly, and the pickles should taste sour when done.
Eat right away, or store in a refrigerator or root cellar for months and enjoy them all winter long.

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