KOSHER DILL SPEARS RECIPES

Steps:

• Start your water bath canner in a pot big enough to hold 5 one pint mason jars. The water (and the pot!) should be deep enough once the jars are added there is at least 1 inch of water above the top of the jars. Bring the pot to a boil.
• Prepare a brine by bringing 4 cups water, 4 cups vinegar and 1/2c salt to a boil.
• While the brine and canner are coming up to a boil, gently wash cucumbers to remove any dirt and nip off both ends. Either leave the cucumbers whole or slice into 1/2inch slices.
• At the bottom of each wide mouth pint mason jar, add 1 teaspoon of mustard seeds, dill seeds, coriander seeds, black peppercorns and the dill heads or fresh herb sprigs.
• Pack tightly with pickles and a few slices of onion. Top 2 with 2-3 garlic cloves. Be sure to leave 1 inch of headspace above the pickles.
• Cover with brine to just submerge the vegetables, being sure to leave 1/2 inch of headspace above the top level of the brine.
• Cap and band mason jars to just finger tight and place into boiling water in your water bath canner. Process for 10 minutes for pints (or 15 min for quarts) below 1000 feet of elevation. (15 minutes for pints at 1,000-6,000 feet)

Steps:

• Prepare your ingredients. Chop 4 medium yellow or white onions (about 1½ lb.) into ¼" pieces. (You should have about 4 cups.) Gently clean 2 lb. mushrooms (crimini and/or shiitake) with a kitchen towel or paper towels. Remove and discard stems; slice caps ¼" thick. Peel 2 medium carrots (about 12 oz.). Cut in half lengthwise, then cut those halves in half lengthwise (you’ll have 4 long spears per carrot). Cut crosswise into ¼"-thick pieces.
• Smash, peel, and finely chop 6 garlic cloves. Finely chop 2 handfuls of parsley leaves with tender stems until you have ¼ cup; set parsley aside.
• Melt ½ cup (1 stick) unsalted butter in a medium Dutch oven or other heavy pot over medium heat. Add onion and a pinch of kosher salt (this will help the onion release water and cook more quickly) and cook, stirring occasionally with a wooden spoon, until onion is softened and browned, about 10 minutes. Add mushrooms and carrots to pot and cook, stirring often, until mushrooms start to brown, 12–16 minutes. Add garlic, 4 tsp. Hungarian sweet paprika, 4 tsp. dried dill or ¼ cup fresh dill, and 2 tsp. dried thyme or 2 Tbsp. fresh thyme and cook, stirring often, until fragrant, about 2 minutes.
• Add 6 cups low-sodium vegetable broth and bring to boil over high heat. Reduce heat to medium-low and simmer, uncovered, 10 minutes.
• Whisk 2 cups whole milk and ¼ cup all-purpose flour in a small bowl or measuring glass to combine. Pour into soup and stir well. Bring to a boil over high heat. Reduce heat to medium-low and simmer until soup is thick enough to thinly coat spoon, about 8 minutes. Remove from heat.
• Mix ¾ cup sour cream and 2–3 Tbsp. broth from soup until loose, then add to soup and stir well to incorporate. Season with salt and freshly ground black pepper.
• Ladle soup into bowls and top each with a dollop of sour cream, some reserved parsley, and a pinch of paprika. Do ahead: Soup (without sour cream and toppings) can be made 3 days ahead. Let cool; cover and chill. Reheat before adding sour cream as directed.