Kosher Pickles In A Crock Food

DILL PICKLES

Steps:

• Combine the salt and water in a pitcher and stir until the salt has dissolved.
• Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
• Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
• Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
• The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

HOMEMADE DILL PICKLES

Steps:

• Place water, salt, and garlic into a large saucepan. Add cloves, bay leaves, coriander seeds, and black peppercorns. Stir until salt is dissolved. Heat over low for just a few minutes to bring water to room temperature. The water should not be warm.
• Place some dill flowers in the bottom of a jar or crock large enough to hold the cucumbers, spices, and some brine. Place a few of the cucumbers on top of the dill weed. Alternate layers of dill flowers and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Weigh down the pickles with a small ramekin to ensure they stay below the surface of the brining liquid. Top with more brine. Reserve any extra brine to add if necessary during the fermentation process. Cover crock.
• Place crock where it can ferment at a temperature between 65 and 75 degrees F. Let pickles ferment for a week, checking every day to ensure pickles remain submerged. Small bubbles may appear; this is a normal product of the fermentation process. Add more brine if necessary.
• After about 8 days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.

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.

FERMENTED KOSHER-STYLE DILL PICKLES

Steps:

• Pour 1/2 gallon of water into a large container or pot. Cover loosely and allow to sit for 24 hour to allow dissolved chlorine to escape.
• Crisp cucumbers by storing in the refrigerator or soaking in very cold water for 1 hour.
• Bring 1 cup water to a boil in a saucepan. Add salt and stir to combine. Set aside to cool.
• Wash cucumbers in cold water and remove any blossoms that may be clinging to them. Quarter large cucumbers lengthwise. Cut medium cucumbers in half lengthwise. Leave gherkin-sized cucumbers whole.
• Peel and gently crush garlic cloves, but don't splinter them into fragments.
• Pour cooled salt water into a 1/2-gallon Mason jar. Add cucumbers, garlic, dill, and dried chile peppers, arranged attractively. Pack cucumbers tightly; they will shrink as they pickle. Fill the jar with the dechlorinated water until cucumbers are just covered to avoid overly diluting the brine.
• Loosely cover the jar and set aside at room temperature. Set the jar on a dish if it is very full, to catch any dribbles. Give the pickles 12 to 24 hours to begin fermenting. Refrigerate them, in brine and loosely covered, as they approach the stage of pickling you prefer: new, half-sour, or sour. Don't overshoot the mark, as refrigeration slows, but does not stop, fermentation.

OLD FASHIONED CROCK PICKLES

Steps:

• Scrub the cucumbers and pack into a crock or 5 gallon pail. Add the dill and basil blossoms, dill seed, fresh garlic, and bay leaves. In a saucepan over medium heat, dissolve the salt in the water and vinegar. Pour over the cucumbers, making sure that they are completely covered.
• Refrigerate for about 1 month, and then taste one for flavor. Keep refrigerated until ready to serve. These pickles keep extremely well, for a year or longer.

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 PICKLES IN A CROCK

Steps:

• 1. Sterilize your crock by running it through the dishwasher or filling it with boiling water, then dumping it out.
• 2. Add cucumbers and spices. Most Kosher dills are made whole, but I cut mine into spears so that the flavor would permeate them faster (and so that my husband would be more likely to eat them!).
• 3. Fill the crock with brine so that the cucumbers are completely covered. Because cucumbers float, I have a heavy glass lid from a saucepan that fit down inside the crock, and I used it to weight down the cucumbers and keep them submerged under the brine. Cover the top with cheesecloth, secured with rubber bands, or loosely with the lid. I used one of those elastic bowl covers and it worked just fine. Store in a cool, dark place for 3 days.
• 4. After 3 days, taste one. The pickles can ferment from 3 to 5 days. The longer the fermentation, the more sour they'll become but the softer they'll get. Once the pickles are to your liking, refrigerate them. DON'T LEAVE THEM TOO LONG OR THEY'LL TURN SOFT AND START TO ROT!

OLD-FASHIONED PICKLE BARREL PICKLES

Steps:

• Scrub pickles with a vegetable brush and rinse with cool water. Allow to dry thoroughly. In a large stoneware crock or a non-reactive deep enamel kettle, sprinkle in half of pickling spices, dill and garlic over the bottom. Layer cucumbers in crock, filling within 3 inches of top. Sprinkle with remaining pickling spices, dill and garlic. Mix vinegar, salt and alum (optional) and 2 quarts of water. Pour over cucumbers, to cover. Weight with a plate and cans, making sure cucumbers are completely submerged. Cover loosely with cheesecloth. Check pickles each day and skim off scum as it forms. They may not begin to form until fifth day. Do not stir pickles, but make sure they remain completely submerged in brine at all times. If necessary, add additional brine. Leave for 3 to 4 weeks. Pickles will turn an olive-drab color and texture will be soft-crisp and be uniformly translucent. Let stand an additional month to develop flavor, replacing brine as necessary. Once the fermentation process is complete, the pickles can be stored in a cool place (or the refrigerator) for 4-6 months. * Alum will help with making pickles crisp, as will grape leaves.

KOSHER DILL PICKLES

Steps:

• Prepare your boiling water canner. Heat 4 pint jars in simmering water until ready to use, but do not boil. Wash lids in warm soapy water and set aside with bands.
• Wash them well and trim the ends off so they measure to be about 3 inches long, then cut them lengthwise into quarters.
• Combine the water, vinegar, sugar, and salt in a small stainless saucepan. Bring to a boil over medium heat, then lower the heat to simmer.
• Using a jar lifter, grab one canning jar, place on a towel or wooden cutting board, then place 1 garlic clove, 3 dill sprigs, ½ tsp mustard seed, 1 bay leaf, 1 hot pepper (if using), and Ball® Pickle Crisp (if desired) into the hot jar.
• Pack the cucumber spears into jar, leaving a 1/2 inch headspace (this headspace tool is perfect for this). Trim any cucumbers that may be a bit too tall.
• Ladle hot brine into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Once the water is boiling, process the jars for 15 minutes, adjusting for altitude. Turn off the heat, remove lid, and let jars stand in the water for 5 minutes. Remove the jars and let them cool undisturbed on a towel or wooden cutting board for 12-24 hours. Check lids for seal, they should not flex when the center is pressed.

POLISH DILL PICKLES MADE IN A CROCK

Steps:

• Place ingredients in bottom of crock with cucumbers.
• Pour mixture (water, vinegar, salt) over cucumbers.
• Throw in a few more pieces of dill.
• Submerge pickles under water by placing a plate on top weighed down by a jar of water.
• When a film appears, just skim it off.
• Try tasting smaller pickles after 5 days.

BARREL FERMENTED PICKLES

Steps:

• Pick through the cucumbers and remove any that are moldy, squishy, or damaged. Only the best can make it into the crock, man. You can gently rinse them in water, if you need to remove dirt or debris.
• Fill the crock half full of cucumbers before laying in a few sprigs of fresh dill, a clove of garlic, a chunk of onion, a pinch of peppercorns, and a few grape leaves. Stop it. I can hear you complaining. Yes, I realize this is vague - but that's okay. They're your pickles and you can spice them with whatever you like! I haven't noticed a bit enough difference between using different measurements of spices to waste the time being precise about it all.
• Fill a quart jar with filtered water and 1 1/2 tablespoons sea salt. Stir to dissolve the salt and pour this over the cucumbers. Continue to fill the quart jar with this same water and salt mixture, pouring it over the cucumbers each time, until the crock is full and the cucumbers can be completely submerged in the liquid.
• Place a crock weight (or plate if you don't have one) over the top of the pickles so that they remain completely submerged during the course of their fermentation. You can also layer on some grape leaves to help protect the cucumbers from oxygen as well.

KOSHER PICKLES, THE RIGHT WAY

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.

GRANDMA NOWISKI'S CROCK PICKLES

Steps:

• 1. bring to boil, water, vinegar, salt,and alum. boil for about 2 minutes or until dissolved.
• 2. put 1/3 of dill in bottom of crock. add half of garlic, then add half of pickles. repeat once more ending with dill.
• 3. pour brine over pickles. if the brine does not cover the pickles make another batch, then pour over pickles to cover.
• 4. put a large plate over pickles making sure pikles are covered inbrine. put a heavy weight on plate to help hold it down. ( could use a clean rock or i use a couple of jars filled with water). cover crock with towel. check every couple of days and skim off foam. clean outside of jars and plate. return to crock.
• 5. option: you can put dill in the bottom of canning jars wth a garlic clove cut in half. add pickles then cover with brine. can in hot water bath.

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.