Kosher Dill Pickles Recipe
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Category: |
Category: |
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Pickles |
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Ingredients: |
Ingredients: 1 qt. water
4 Tbsp. kosher salt
1 lb. kirby cucumbers
4-5 peeled garlic cloves
2-3 Tbsp. homemade pickling spice
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Directions: |
Directions:In a medium pan, combine water and salt. Bring to a boil and heat until the salt is fully dissolved. Set aside and let the brine fully cool before using.
Wash a wide-mouth quart jar and a small four-ounce jelly jar and let them dry. Trim the end off the cucumbers before packing them in jars. Try packing some cherry or grape leaves in the jars with the cucumbers. This is a natural way to encourage crispness.
Add alum “to encourage that nice texture”.
Wash the cucumbers well and trim the ends. Pack them into the clean quart jar with the garlic cloves and pickling spice. Pour the cooled brine over the cucumbers. Tap the jar gently to settle the cucumbers to remove any air bubbles.
Place the jelly jar into the mouth of the quart jar and fill with some of the remaining brine. Pressing down so that it holds the cucumbers in place. Put a small tea towel over the jar and secure with rubber band. Set the jar on a small plate and tuck into a corner of the kitchen that is cool and out of direct sunlight.
Check every day to ensure that the cucumbers remain submerged in the brine. After a week, slice off a small amount of cucumber and taste. If you like the level of sourness that the pickle has reached, remove the jelly jar and place a lid on the jar, keep in fridge. If you think they need to continue to sour, let them sit out for a few more days. Pickles can continue their fermentation for up to three weeks. Will last up to year in the fridge |
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Homemade Pickling Spice |
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Ingredients: |
Ingredients: 2 Tbsp. whole black peppercorns
2 Tbsp. whole mustard seeds
2 Tbsp. whole coriander seeds
2 Tbsp. whole dill seeds
2 Tbsp. whole allspice berries
1 Tbsp. crushed red pepper flakes
10 to 12 bay leaves, crumbled
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Directions: |
Directions:
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Personal
Notes: |
Personal
Notes: This is a secret pickle recipe.
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