Kosher Dill Pickles Small Batch Recipes

CLASSIC GARLIC DILL PICKLES

Steps:

• Wash and scrub lightly with a soft brush.
• Cut a thin slice from blossom ends to help prevent softening.
• Cut wide cucumbers into quarters lengthwise and long cucumbers so they fit in jars.
• Place in ice water bath while preparing everything else or up to 8 hours.
• Fill large pot or canner with water so that jars will be covered by 1" of water.
• Check jars for cracks, wash with warm soapy water, rinse well and place in canner.
• Heat jars in canner (no need to sterilize as final processing will be longer than 10 minutes).
• In medium size pot, combine vinegar, water and pickling salt. Bring to boil and simmer five minutes until salt is dissolved.
• Remove hot jars from canner.
• Place 2 dill heads, 2 garlic cloves, 1/2 tsp mustard seeds, 1/4 tsp peppercorns and 1/8 tsp hot pepper flakes into each pint jar (double if using quart jars).
• Tightly pack cucumbers into jars to within 3/4 inch of rim.
• Add hot vinegar brine to cover cucumbers. Use a plastic utensil to remove any air bubbles and add more brine, leaving 1/2 inch headspace.
• Wipe rim with clean cloth and seal with hot sealing lid. Screw band on top and tighten finger tight.
• Process in hot water bath for 10 minutes for pint (500 mL) jars or 15 minutes for quart (1 L) jars.
• Makes 4 pint (500 mL) jars or 2 quart (1 L) jars
• Processing time from National Center for Home Food Preservation. Remember to adjust cooking times if you're at altitudes higher than 1000 ft (306 m) above sea level.

KOSHER DILL PICKLES

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.

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.

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.

SMALL-BATCH REFRIGERATOR DILL PICKLES

Steps:

• To make the brine, put water, vinegar, and salt in a small saucepan and heat to boiling. Remove from heat. (You can skip this step, but then your pickles will take longer to mature.).
• Pack each sterilized jar with prepared carrots, 1 sprig of dill, 1 clove of garlic, 1 bay leaf, and some of the mustard seeds, peppercorns, and chili flakes. I like to use miniature baby carrots (Green Giant kind) and just leave them whole. You can sterilize your jars by running them through the dishwasher and then not touching the insides or lip again.
• Pour the hot brine into the jars, filling the jar up to the inner lip (about 1/2" from the top). Screw on a lid and let them sit out on the counter for an hour or two to cool, then put in the fridge.
• Your pickles will be ready in about a week, depending on how thick the veggies are. Baby corn is usually ready in just a few days, but baby carrots take at least a week for the flavor to get to the center.