Grandma Delleplain Kosler 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.

GRANDMA'S DILL PICKLES

Steps:

• In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

GRANDMA'S DILL PICKLE RECIPE

Steps:

• Sterilize your preserving jars with either boiling water or by placing them in an oven at 130°C/265°F for thirty minutes. Whatever your method of sterilization, allow the jars to cool before packing them with your ingredients. While they're cooling, take your jar's lids and place them in bowl of boiling hot water. Leave them there until you need to fit them onto the jars.
• Wash your gherkins and start packing them into your jars. If they're small, pop them in whole but if medium to large cut them into slices. This helps to get more into the jar and also for easier serving once the jar is opened. For each quart of pickles you'll add half a teaspoon of black peppercorns, two whole garlic cloves and plenty of dill.
• Make the brine: for approximately every four quarts of tightly packed gherkins you'll need to bring two quarts of water and one quart of white vinegar to a boil. Add 1/2 cup of salt and stir until dissolved. Let this cool until just warm and then pour it into each of the jars, filling to a centimeter (just less than 1/2") below the top of the jar's brim.
• Clean the tops of the jars then fit on your preserving lids and screw the rings on. Most every preserving recipe will tell you to not over-tighten the rings but in my experience I've found that it's best to twist them on fully but not super tight. If they're too loose then the contents of your jars can leak out in the water bath.
• Place a metal preserving rack or towel at the bottom of a deep preserving pan and then place the jars inside. The jars should be at least an inch apart and the pan needs to be deep enough to have the jars inside with over an inch of water comfortably covering the tops.
• Cover the jars with warm/hot water from the tap then bring the pan to a boil. Boil the jars for fifteen minutes then lift them out of the water. If you're using a towel at the bottom of the pan then you'll need a 'jar lifter' tool available at many kitchen shops. Set the jars on the counter and allow to cool. You'll know that the jars are properly sealed when you hear the lids popping.
• Allow the pickles to infuse with the brine for at least two weeks before eating them. Stored in jars in a cool pantry your pickles will last up to a year, though I doubt you'll be able to let them sit there that long.

GRANDMA'S DO-OVER PICKLES (AKA SWEET DILL PICKLES)

Steps:

• Drain all existing juice from pickles, cut pickles in chunks & return to jar after washing jar in hot water. Boil the sugar & vinegar until sugar dissolves & liquid is clear.
• Pour juice over pickles, put lid on & let the pickles set for a while, the lid should "pop" (the lid should seal just like regular canning). Jar should be hot when you refill with the hot liquid.
• After the jar cools store in refrigerator - give it a few days and then enjoy @ your leisure.

GRANDMA'S DILL PICKLES

Steps:

• Wash cucumbers using cloth and cold water.
• Drain, Place in large crock or pot.
• Mix 1 1/2 cups salt and 32 cups water to make 5% brine. If you need to, mix more in same proportions to cover cucumbers.
• Poor brine over cucumbers and let stand 24hrs, then drain.
• Wash and sterilize jars and lids. Keep jars in boiling hot water untill ready to use. Keep lids with seals in simmering (NOT BOILING)water untill ready to use.
• Combine Vinegar, 3/4 cups salt, sugar, and 9 cups water.
• Tie mixed pickeling spices in cheese cloth and add to vinegar, sugar, salt and water.
• Heat to boiling then discard cheese cloth.
• Pack cucumbers in clean HOT jars.
• Add 2 teaspoons mustard seed, alum, 1-2 garlic cloves, 3 heads dill or 1 tabelspoon dill seed to each jar.
• Cover with boiling water, filling jars 1/2" from top.
• Put seals and lids on, process in a canner. If you don't have a canner, you can cover the jars with BOILING water and place in your oven at 200F for about 20 minutes. The jars and liquid need to be hot in order for it to seal.

GRANDMA DELLEPLAIN KOSLER DILL PICKLES

Steps:

• Wash cucumbers thoroughly . Slice in half lengthwise. Peel garlic cloves, and split in half.
• Clean 7 masson jars in boiling hot water with lids and set aside.
• Add garlic, salt, vinegar, and water in a pot and hear to boiling. Remove garlic and put ( 4 ) halves into each jar.
• Pack cucumbers into clean hot jars. Add 2 tablespoons dill seeds and 3 peppercorns to each jar.
• Fill each with boiling pickling syrup to 1/2 inch from top of jars. Seal jars immediatelt. Process in boiling water bath for 10 minutes. Take out of water let set to cool and set aside for a week befor eating.
• For PLAIN DILL PICKLES just omit the garlic from the recipe. This makes 7 ( pint size ) jars of pickles.