Best Kosher Pickles The Right Way Recipes
KOSHER JEWISH PICKLES
Those of you who had the pleasure of growing up on the East Coast of the United States may have had one of these traditional Kosher pickles, made primarily by Jewish businesses. They are by no means your store bought pickles. They are even better then your favorite deli's pickles. These pickles are what all other pickles are founded on; quality. DO NOT be scared of making pickles. This is easy, and I will give it to you in layman's terms. In a good authentic Kosher pickle there is no vinegar. None, not a drop. What kind of pickle has no vinegar? A good one. Think of it this way, a pickle with vinegar is a pickle that could have been really good, but the maker decided to cheat, and quicken the process. How long is the process? 5 days, from start to finish. Too many for you? Then its time to move on. Want a fantastic, authentic, Kosher/Jewish pickles? You have found your recipe. Let us begin. P.S. The jar. I get my jar(s) by buying a big jar of crap pickles from a food warehouse. Then I wash it and pour some boiling water in it, and it is ready for use. I also boil the cap just in case, but have made many batches without ever using boiling water and I have never taken ill. Only reason I do use the boiling water on occasion is because my wife is around.
Provided by An Italian Jew
Categories Lunch/Snacks
Time 2h
Yield 15-25 serving(s)
Number Of Ingredients 9
Steps:
- Cut 1/16" off the ends of the cucumbers and scrub very well (leaving the blossom end on can lead to spoilage).
- Soak the cucumbers in ice water for a couple of hours.
- When cucumbers are almost done soaking, Mix the salt and water.
- Sterilize or wash your giant pickle jar (about a gallon) from the food warehouse. Make sure you have properly disposed of all the lousy pickles that use to be in it, I Recommend your compost heap or the garbage. Wash the jar or sterilize it so it no longer stinks like the vinegar they used to make there inferior pickles.
- Now it gets real easy. Pack as many of your pickles into the jar as you can. Use the rest for a salad or something. stick in all the dill (you can chop it, but it does not matter), all the garlic cloves, all the seeds, then stop, and look at your beautiful jar. If you have the grape leaves, stick them in at this time. I don't ever use them, but my buddy does.
- Pour the salt water in the jar. All the way up to the top minus an inch, or a half inch or so. If you are short water, add some.
- Tightly cover the jar with the lid that came on the giant pickle jar. Cover it tightly, as hard as you can turn, stop, then tighten again just to make sure. Stand back, and look at the beauty of what you have made.
- Place jar UPSIDE down, with a towel over it (to keep it dark), in a cool (65-58°F) place in your home. Put a plate under the jar to see if it leaks.
- The next day (24 hours later) check to see if the jar leaked. If it did, it means you didn't follow my instructions. Tighten the lid (if needed) and TURN IT UPRIGHT, cover it with the towel, and ignore it. Walk away.
- Leave in cool dark place for five days. If you want to leave them for a full week, more power to you. Both time frames will result in a great authentic Kosher pickle.
- Enjoy, then leave feedback on this recipe.
KOSHER DILL PICKLES
Pickle lovers are often particular. Most have strong opinions on style - some prefer a juicy whole pickle while others prefer a crunchy spear - and ever deeper stances on taste. Get them on the topic of grocery store brands, and you better buckle down for a debate. While it's hard to get a bread-and-butter fan to agree with a spicy pickle fanatic or Kosher dill devotee, Southern pickle enthusiasts can see eye to eye on one thing: there's nothing quite like homemade.Here, we make classic homemade Kosher Dills in as easy as two steps and six ingredients. Pickling cucumbers are the variety used for pickles. They're small, about 3 to 4 inches long, with a think green skin and a mild, crisp flesh. With the right spices and jarring, these small cucumbers create a whole pickle with a nice snap that's never too soggy. Dress jars up for easy hostess or holiday gifts or keep them casual for everyday snacking.
Provided by Southern Living Editors
Time 50m
Yield Makes 7 (1-pt.) jars
Number Of Ingredients 6
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
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 PICKLES, THE RIGHT WAY
Yield 30 quarters/15 halfs
Number Of Ingredients 4
Steps:
- 1.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. 2.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. 3.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. 4.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.
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