Favorite Kosher Dill Pickles Food

FAVORITE KOSHER DILL PICKLES

Steps:

• Prepare home canning jars and lids according to manufacturer's directions.
• For each quart of pickles, bring 1 cup water and 1 cup vinegar to the boil.
• Meanwhile, in each jar place 1 tablespoon pickling salt, 1 tablespoon dill seed (or 3 heads fresh dill), 6 black peppercorns and 2 halved garlic cloves.
• Pack halved or quartered cucumbers into jars. Pour boiling vinegar and water over cucumbers in jars. Affix the lids and rings.
• Process in simmering hot water (180-185 degrees) for 30 minutes (low temp pasteurization method).
• Remove jars from canner and allow to cool completely (24 hours recommended). Remove bands and test for complete seal. Store in a dark, cool place.
• Recommend six weeks of standing time for flavors to fully develop.

REFRIGERATOR KOSHER DILL PICKLES

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.

KOSHER JEWISH PICKLES

Steps:

• Cut 1/16" off the ends of the cucumbers and scrub very well (leaving the blossom end on can lead to spoilage).
• Soak the cucumbers in ice water for a couple of hours.
• When cucumbers are almost done soaking, Mix the salt and water.
• Sterilize or wash your giant pickle jar (about a gallon) from the food warehouse. Make sure you have properly disposed of all the lousy pickles that use to be in it, I Recommend your compost heap or the garbage. Wash the jar or sterilize it so it no longer stinks like the vinegar they used to make there inferior pickles.
• Now it gets real easy. Pack as many of your pickles into the jar as you can. Use the rest for a salad or something. stick in all the dill (you can chop it, but it does not matter), all the garlic cloves, all the seeds, then stop, and look at your beautiful jar. If you have the grape leaves, stick them in at this time. I don't ever use them, but my buddy does.
• Pour the salt water in the jar. All the way up to the top minus an inch, or a half inch or so. If you are short water, add some.
• Tightly cover the jar with the lid that came on the giant pickle jar. Cover it tightly, as hard as you can turn, stop, then tighten again just to make sure. Stand back, and look at the beauty of what you have made.
• Place jar UPSIDE down, with a towel over it (to keep it dark), in a cool (65-58°F) place in your home. Put a plate under the jar to see if it leaks.
• The next day (24 hours later) check to see if the jar leaked. If it did, it means you didn't follow my instructions. Tighten the lid (if needed) and TURN IT UPRIGHT, cover it with the towel, and ignore it. Walk away.
• Leave in cool dark place for five days. If you want to leave them for a full week, more power to you. Both time frames will result in a great authentic Kosher pickle.
• Enjoy, then leave feedback on this recipe.

KITTENCAL'S EASY REFRIGERATOR KOSHER GARLIC-DILL PICKLES

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.

KOSHER DILL PICKLES

Steps:

• Wash cucumbers.
• Mix vinegar and water in a pan and bring to a boil.
• To the bottom of each jar, add 2 heads dill, one garlic clove, one tablespoon salt, and the pepper (if desired).
• Pack cucumbers into jars, leaving 1/2 inch headspace.
• Pour boiling liquid over cucumbers, leaving 1/2 inch headspace.
• Wipe rims, place lids.
• Adjust bands fingertip tight, and process in boiling water bath for 20 minutes.
• Add one minute to processing time for every 1000 feet above sea level. Remove to a protected surface to cool completely.
• Makes 5 quarts.

FAVORITE KOSHER DILL PICKLES

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.

KOSHER DILL PICKLES

Steps:

• Put water,vinegar and salt in pot and bring to boil.
• Wash and scrape cucumbers and poke with a fork.
• Put a generous layer of dill in each prepared jar.
• Add garlic and mustard seed.
• Pack cukes tightly into each jar 1/2 full.
• Repeat with dill,garlic & mustard seed,cukes,.
• Fill to 1/4" with brine and seal.

KOSHER DILL PICKLES

Steps:

• Arrange cucumbers in 1 gallon glass jar or stoneware crock.
• Stir salt into water and pour into jar.
• Add garlic and pickling spices.
• Lay dill over top; add rye bread.
• Cover with plastic wrap and weight with small heavy object to keep cucumbers submerged.
• Let stand at room temperature 3 days, then refrigerate at least 5 days before serving.