Kosher Dill Pickle recipe?!


Question: Kosher Dill Pickle recipe!?
For crunchy pickles!. I am willing to accept a recipe for pickle spears, but have a preference for whole pickle!.Www@FoodAQ@Com


Answers:
Ingredients
6 cups water (I use bottled water)
1/4 cup kosher salt (use only kosher salt!)
2 tablespoons white vinegar
2 lbs small cucumbers, thoroughly scrubbed
1/3 cup coarsely chopped fresh dill (for a stronger dill flavor increase to 1/2 cup (or more)
6-8 coarsely chopped garlic cloves (use more to if desired for a stronger garlic taste)
1 teaspoon whole black peppercorn
Directions
1) Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat!.
2) Remove from heat; cool to room temperature!.
3) 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!.
4) Store, covered in the the refrigerator!.
5) The pickles will be ready in 4-5 days, and will keep refrigerated for weeks!.
6) **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 and then soak in a vegetable cleaner that I purchase in the health food stores!.Www@FoodAQ@Com

12 cucumbers, 3-4" long, quartered or whole
2 tsp!. coarse salt, pickling salt or kosher salt
8 cloves garlic
1/2 tsp!. mixed pickling spices
2 sprigs dill with seed heads
2 (1 qt!.) jars, sterilized

Wash and dry cucumbers!. Pack into hot sterilized jars!. Place 1/2 of remaining ingredients into each of the jars!. Fill jars with cold water, letting it run off slightly to carry off air bubbles!. Seal tightly and stand for about 2 weeks in a cool place!. After opening store in refrigerator!. Makes 2 jars!.Www@FoodAQ@Com

You can use the recipe above, but for the pickles to be Kosher, they need to be blessed by a priest!. That's what Kosher means!.Www@FoodAQ@Com





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