Fermented Kosher Style Dill Pickles Recipes
FERMENTED KOSHER-STYLE DILL PICKLES
These old-fashioned deli-style pickles are created entirely by fermentation, without the use of vinegar. This recipe produces a quantity that fills a half-gallon Mason jar. If you like, add a few non-traditional chile de arbol peppers for their red visual appeal (and spiciness)!
Provided by Doug in Manhattan
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT20m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 29.5 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 1.2 g, Sodium 1906 mg, Sugar 1 g
KOSHER STYLE GARLIC DILL PICKLES
These are quick to make. use either small whole cucumbers or cut large ones into quarters. for an additional interesting flavor, tuck a small dried hot red pepper into each jar. Complete Book of Small Batch Preserving.
Provided by Olha7397
Categories < 30 Mins
Time 30m
Yield 4 pints
Number Of Ingredients 6
Steps:
- CUT A THIN SLICE FROM THE ENDS OF EACH CUCUMBER.
- MEANWHILE, COMBINE VINEGAR, WATER AND SALT IN A SAUCEPAN AND BRING TO A BOIL.
- REMOVE HOT JARS FROM CANNER.
- PLACE 1 HEAD FRESH DILL OR 1 teaspoons DILL SEEDS AND 1 CLOVE GARLIC INTO EACH JAR; PACK IN CUCUMBERS.
- POUR BOILING VINEGAR MIXTURE OVER CUCUMBERS TO WITHIN 1/2 INCH OF RIM (HEAD SPACE).
- PROCESS 10 MINUTES FOR PINT JARS AND 15 MINUTES FOR QUART JARS.
- TIP: Garlic may turn blue or green in the jar.
- Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.
Nutrition Facts : Calories 80.7, Fat 0.4, SaturatedFat 0.1, Sodium 3504, Carbohydrate 14.5, Fiber 1.8, Sugar 6.2, Protein 2.4
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