Kosher Fridge Pickles Food

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FAVORITE KOSHER DILL PICKLES



Favorite Kosher Dill Pickles image

Our family's Favorite Kosher Dill Pickles - Homemade with fresh cucumbers, dill, and garlic. Tested and approved safe canning recipe for shelf stable storage.

Provided by Lana Stuart

Categories     Canning and Preserving

Time 1h5m

Number Of Ingredients 7

35 cucumbers (pickling type (estimate 5 cucumbers per quart; more or less may be needed))
7 tablespoons pickling salt
7 cups white vinegar (5% acidity)
7 cups water
7 tablespoons dill seed (or 21 heads fresh dill)
42 black peppercorns
14 garlic cloves (peeled and halved)

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.

Nutrition Facts : ServingSize 1 halves, Calories 25 kcal, Carbohydrate 4 g, Protein 1 g, Sodium 703 mg, Fiber 1 g, Sugar 2 g, Fat 1 g, SaturatedFat 1 g

REFRIGERATOR KOSHER DILL PICKLES



Refrigerator Kosher Dill Pickles 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.

Provided by PAUL P.

Categories     < 15 Mins

Time 5m

Yield 1 quart, 16 serving(s)

Number Of Ingredients 10

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, Fat 0.3, Sodium 438.9, Carbohydrate 2.9, Fiber 0.5, Sugar 1, Protein 0.6

KITTENCAL'S EASY REFRIGERATOR KOSHER GARLIC-DILL PICKLES



Kittencal's Easy Refrigerator Kosher Garlic-Dill Pickles image

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

6 cups water (I use distilled bottled water)
1/4 cup kosher salt (use only kosher salt)
2 tablespoons white vinegar
2 lbs small cucumbers, thoroughly scrubbed
1/3-1/2 cup coarsely chopped fresh dill (for a stronger dill flavor increase to 3/4 cup)
8 large fresh garlic cloves (coarsely chopped or sliced, use more for a stronger garlic taste)
8 whole black peppercorns

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.

REFRIGERATOR DILL PICKLES



Refrigerator Dill Pickles image

Using only a handful of pantry ingredients, a Mason jar, and a few hours in the refrigerator, you can make classic dill pickles that are just as tangy and flavorful as those prepared according to more traditional (and labor-intensive) canning techniques. Plus this recipe can be scaled with ease, meaning you can make just one jar or ten in a matter of minutes. So if you're a pickle lover but short on time, this method is for you.

Provided by Food Network Kitchen

Time 1h10m

Yield 1 quart

Number Of Ingredients 7

1 cup rice wine vinegar or distilled white vinegar
Kosher salt
1 teaspoon whole black peppercorns
1/4 teaspoon crushed red pepper flakes
6 sprigs dill
3 cloves garlic
1 1/4 pounds kirby cucumbers, ends trimmed (about 4 medium cucumbers; see Cook's Note)

Steps:

  • Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
  • Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
  • Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.

KOSHER PICKLES, THE RIGHT WAY



Kosher Pickles, The Right Way image

Pickles are Jewish deli staples, but you can make them yourself. It's kind of a project, but how cool is it to be able to say, "I made those pickles." These pickles will keep well for up to a week in the refrigerator.

Provided by Mark Bittman

Categories     condiments, appetizer

Time P1D

Yield About 30 pickle quarters or 15 halves

Number Of Ingredients 4

1/3 cup kosher salt
2 pounds Kirby cucumbers, washed (scrub if spiny) and halved or quartered lengthwise
At least 5 cloves garlic, crushed
1 large bunch fresh dill, preferably with flowers, or 2 tablespoons dried dill and 1 teaspoon dill seeds, or 1 tablespoon coriander seeds

Steps:

  • Combine the salt and 1 cup boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool the mixture, then all the remaining ingredients.
  • Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to keep the cucumbers immersed. Set aside at room temperature.
  • Begin sampling the cucumbers after 4 hours if you quartered them. It will probably take 12 to 24 hours or even 48 hours for them to taste pickled enough to suit your taste.
  • When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature and more slowly in the refrigerator. They will keep well for up to a week.

Nutrition Facts : @context http, Calories 6, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 72 milligrams, Sugar 1 gram

KOSHER FRIDGE PICKLES



Kosher fridge Pickles image

Made a gallon of these last week, had to make 2 more gallons this evening! Test run turned out so good I guess it's a perminent pickle in our house now!

Provided by Candi Hummer

Categories     Vegetables

Number Of Ingredients 7

5 medium cucumbers
6 cup(s) water
2 cup(s) white distilled vinegar
4 tablespoon(s) kosher salt
30 clove(s) garlic, peeled whole
1 medium onion diced large
1/2 cup(s) dill seed

Steps:

  • Cut ends off cucumbers Cut in half quarter each half peel skins off garlic cloves
  • stuff in gallon jar, sprinkle with dill seed. heat water, vinegar and salt just till salt dissolves
  • Pour mixture over pickles into jar, cover and fridgerate for 5 days

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