Kosher Dill Pickles Small Batch Food

GRANDMA STUCK'S KOSHER DILLS

Steps:

• Combine water, vinegar, and salt in a saucepan; bring to a boil. Cook until salt is dissolved, 2 to 3 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers, dill, and garlic into hot, sterilized jars; top with vinegar mixture, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area for at least 1 month.

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 DILL PICKLES - SMALL BATCH

Steps:

• 1. PREPARE canner, jars and lids according to manufacturer's instructions.
• 2. CUT ends off cucumbers. Cut into spears.
• 3. COMBINE water, vinegar, and pickling spice pouch in a medium saucepan. Heat to a boil.
• 4. PACK spears into jars. Ladle hot pickling liquid over spears leaving 1/2 inch head space. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
• 5. PROCESS in boiling water canner for 15 minutes.
• 6. FOR BEST FLAVOR: Allow pickles to stand for 4-6 weeks.

HOW TO MAKE PERFECTLY CRUNCHY HOMEMADE DILL PICKLES

Steps:

• Clean and prepare cucumbers. Wash off the debris and clean your cucumbers under cool running water. Once clean, cover with cool water and leave for an hour.
• Prepare 8 quart-sized mason jars, lids, and canner for processing. Start your water bath now so it is ready when it is time to process the jars.
• Add two whole garlic cloves, a sprig or two of fresh dill, 1 tsp peppercorns to the bottom of the mason jars along with 1/4 tsp of Pickle Crisp
• Prepare the brine. Add the water, vinegar, and salt to a large pot and bring to a rolling boil.
• Remove the blossom end from the cucumbers and begin filling the jars. You can add spears, or whole cucumbers, but keep them on the thick side. Do not make your spears too small.
• Pack the mason jars tight with your cucumbers leaving at least 1-inch headspace at the top.
• Ladle, or carefully pour the boiling brine over the top of the pickle jars leaving 1/2 inch headspace.
• Gently press a spatula against the pickles and down the inside of the jar to create a path for trapped air to escape. Repeat several times around the inside of the jar.
• Wipe the rims, add the lids and rings, and twist until finger tight.
• Process in a water bath for 15 minutes for quarts, 10 minutes for pints). Remove your jars from the water bath and set them aside where they will not be disturbed. Be sure to use a cutting board, trivet, or dishcloth underneath to protect your surface from the hot jars. For high altitude locations please check notes below for link with proper water bath timings.
• Leave to rest for 24 hours without disturbing.
• Check to ensure the jars sealed. They are good for up to a year in storage. If the lids did not seal, do not attempt to reseal. You can refrigerate any unsealed jars up to 4 weeks.

SMALL-BATCH REFRIGERATOR DILL PICKLES

Steps:

• To make the brine, put water, vinegar, and salt in a small saucepan and heat to boiling. Remove from heat. (You can skip this step, but then your pickles will take longer to mature.).
• Pack each sterilized jar with prepared carrots, 1 sprig of dill, 1 clove of garlic, 1 bay leaf, and some of the mustard seeds, peppercorns, and chili flakes. I like to use miniature baby carrots (Green Giant kind) and just leave them whole. You can sterilize your jars by running them through the dishwasher and then not touching the insides or lip again.
• Pour the hot brine into the jars, filling the jar up to the inner lip (about 1/2" from the top). Screw on a lid and let them sit out on the counter for an hour or two to cool, then put in the fridge.
• Your pickles will be ready in about a week, depending on how thick the veggies are. Baby corn is usually ready in just a few days, but baby carrots take at least a week for the flavor to get to the center.

CLASSIC GARLIC DILL PICKLES

Steps:

• Wash and scrub lightly with a soft brush.
• Cut a thin slice from blossom ends to help prevent softening.
• Cut wide cucumbers into quarters lengthwise and long cucumbers so they fit in jars.
• Place in ice water bath while preparing everything else or up to 8 hours.
• Fill large pot or canner with water so that jars will be covered by 1" of water.
• Check jars for cracks, wash with warm soapy water, rinse well and place in canner.
• Heat jars in canner (no need to sterilize as final processing will be longer than 10 minutes).
• In medium size pot, combine vinegar, water and pickling salt. Bring to boil and simmer five minutes until salt is dissolved.
• Remove hot jars from canner.
• Place 2 dill heads, 2 garlic cloves, 1/2 tsp mustard seeds, 1/4 tsp peppercorns and 1/8 tsp hot pepper flakes into each pint jar (double if using quart jars).
• Tightly pack cucumbers into jars to within 3/4 inch of rim.
• Add hot vinegar brine to cover cucumbers. Use a plastic utensil to remove any air bubbles and add more brine, leaving 1/2 inch headspace.
• Wipe rim with clean cloth and seal with hot sealing lid. Screw band on top and tighten finger tight.
• Process in hot water bath for 10 minutes for pint (500 mL) jars or 15 minutes for quart (1 L) jars.
• Makes 4 pint (500 mL) jars or 2 quart (1 L) jars
• Processing time from National Center for Home Food Preservation. Remember to adjust cooking times if you're at altitudes higher than 1000 ft (306 m) above sea level.

KOSHER DILL PICKLES

Steps:

• Wash cucumbers, and cut in half lengthwise.
• Combine garlic, salt, 3 cups water, and vinegar; bring to a boil over medium-high heat, and boil 1 minute. Remove garlic, and place 4 halves into each hot jar. Pack cucumbers into jars. Add 2 dill sprigs and 4 peppercorns to each jar. Carefully pour vinegar mixture into jars, filling to 1⁄2 inch from top.Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process jars in boiling-water bath 10 minutes; cool.

KOSHER DILL PICKLE RECIPE

Steps:

• In any container you'd like, combine the pickling spice ingredients: (If you don't have all of them, or you don't want to include all of them, that's fine! As long as you have most of them, the pickles will taste just fine!)
• Waiting for a brine to cool is a pain in the butt. So, you're going to boil a little bit of water, dissolve the salt in the boiling water, and then you are going to add in the remainingcool water which will both dilute the brine to the correct percentage and also cool it down.
• You are going to want to make a 5% salt solution by weight. More simply put, for every 1 liter (4 cups) of water you are going to add 50g (2oz) of salt.
• For this recipe, bring 250ml (1 cup) of water to a boil, and then turn off the heat. Then, dissolve in 50g (2oz) of salt. Stir this solution until the salt dissolves. Then, add in theremaining 750ml (3 cups) of cold water.
• Set this salty brine aside for later.
• With the rough side of a sponge, scrub your cucumbers, making sure all the little prickly spines are removed. It's okay if you are quite abrasive with the cucumbers and if theylook a little bit scuffed up after this process.
• Cut off a tiny bit of both the flowering end and the vine end of the cucumber.
• Rinse the cucumbers to remove any residue from the scrubbing and cutting process. Set the cucumbers aside.
• Rinse a large jar. (Make sure the jar is large enough for the amount of pickles you'd like to make.)
• Into the jar, put 1.5 tbsp of pickling spice, chili (as much as you'd like), 3-4 cloves of crushed garlic as well as the 3-4 sprigs of dill.
• Cut your cucumbers to a hight and size suitable for your jar. We like to do whole and halves, but any shape/size will work.
• Pack the cucumbers into the jar. And pack them tightly. When you pour in the brine, you don't want the cucumbers to float, so again, pack them in tightly. And, don't worry ifyou crush down the dill. It's all gonna work out in the end!
• Place the jar on a plate, and move the entire thing to an area where it's NOT in direct sunlight and where it can remain undisturbed for 24-36 hours. Then, pour in the brineuntil the jar is completely full.
• On top of the jar, set a plate or bowl to make an "air tight seal." A little bit of the brine from the completely full jar should spill over on to the plate. (The seal won't becompletely air tight, but you simply want something covering the top of the jar.)
• Then, carefully dry the liquid that spilled down onto the plate.
• Let the pickles sit out for 24-36 hours. When you see small bubbles rising up to the surface, when you see the liquid has become quite cloudy, and when you see some liquidhas bubbled over onto the plate, they're done!
• Close the jar, not too tightly though, and store them in your fridge. You can eat them right away at this point, but they won't reach the peak of their flavor until 7-10 dayslater. So, if you can restrain yourself, the more mature flavor is well worth waiting for! These will last in the fridge for many months, if you can, again, restrain yourself from eating them.