Best Kosher Dill Pickles Recipes

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.

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.

SWEET KOSHER DILL PICKLES

Steps:

• Drain all pickle juice from jar into a bowl, leaving pickles in jar and reserving pickle juice.
• Into sauce pan pour ¼ cup of reserved pickle juice, ¼ cup white vinegar, 1 ½ cups sugar and ,while stirring constantly with a whisk, bring to simmer over medium low heat. Immediately remove from heat, add 2 tsp pickling spice, and allow to steep for 10 minutes.
• Place pickle jar in plate (in case it runs over) and pour vinegar/pickle juice/sugar mixture over pickles. Replace lid on jar and allow to cool completely.
• Place jar in refrigerator and allow to marinate for about three days for full flavor.

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 - 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.

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.

SUN KOSHER TYPE DILL PICKLES

Steps:

• Wash and slice cucumbers about 1/4 inch thick and place loosely into a quart canning jar. Don't pack them tight. Peel and slice your clove of garlic, too.
• Place the garlic, dill, salt, and vinegar into the jar with the cucumbers. If you're using the alum, put it into the jar now, too.
• Fill the jar to about 1/2 inch from the top with clean cool water. If your water at home is rusty or irony, use bottled water.
• Place a new canning flat lid on top, making sure that the rim of the jar is clean and no salt or dill is between the jar and the lid. Seal tight by hand.
• Shake the jar vigorously until the salt is dissolved.
• Write the date one week from the date you're making these on top of the lid with a magic marker.
• Place the jar in a sunny place and shake the jar once a day. When the date you wrote on the lid is reached, the pickles are ready.

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.

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 OKRA PICKLES

Steps:

• Wash and drain okra.
• Prick each okra several times with a pin, or cut small slit with knife.
• Put 1 clove garlic and 1/2 tsp mustard seed in the bottom of each jar.
• Pack okra into jars.
• Put a small bunch of dill or about 1 tsp dill seed on top of okra.
• Boil water, vinegar and salt together until salt is dissolved.
• Fill jars with boiling solution to within 1/2 inch from top.
• Process in boiling water bath for 10 minutes.

KOSHER STYLE GARLIC DILL PICKLES

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.

DILL PICKLES- FRESH KOSHER STYLE

Steps:

• Wash the cucumbers. Make a brine of the vinegar, water and salt. Bring to a boil. Place a generous layer of dill, 1/2 to 1 clove garlic (sliced) and 1/2 t mustard seed in bottom of each clean quart jar. Pack the cucumbers into the jars. When jars are half full, add another layer of dill and complete packing the jars. Fill jars to within 1/2 in of the top with boiling brine. Put caps on tight. Process 15 min. in boiling water bath. Pickles will shrivel some, but later plump in sealed jar.

QUICK PICKLES - KOSHER DILL

Steps:

• Toss cucumbers with salt in colander set over a bowl.
• Let stand 1 hour.
• Discard liquid.
• Place peppercorns, dill weed, garlic and 1/2 cup fresh dill in paper coffee filter or several layers of cheesecloth and tie tightly with kitchen twine.
• Bring spice bag and vinegar to a med boil reduce heat to low and add cucumbers. Cover and cook about 5 minutes until cukes turn dull olive brown in color (don't over cook or pickles won't be crunchy). Discard spice bag. Transfer cukes and liquid to a glass bowl, add ice, nd stir until melted. Stir in remaining 1 tbls fresh dill. Refrigerate, uncovered, at least 1 hour before serving. (pickles can be refrigerated in covered container for up to 2 weeks).
• Time does not include chilling.

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.