Kosher Dill Pickles Small Batch Recipes

KOSHER DILL PICKLE RECIPE

Steps:

• In any container you'd like, combine the pickling spice ingredients: (If you don't have all of them, or you don't want to include all of them, that's fine! As long as you have most of them, the pickles will taste just fine!)
• Waiting for a brine to cool is a pain in the butt. So, you're going to boil a little bit of water, dissolve the salt in the boiling water, and then you are going to add in the remainingcool water which will both dilute the brine to the correct percentage and also cool it down.
• You are going to want to make a 5% salt solution by weight. More simply put, for every 1 liter (4 cups) of water you are going to add 50g (2oz) of salt.
• For this recipe, bring 250ml (1 cup) of water to a boil, and then turn off the heat. Then, dissolve in 50g (2oz) of salt. Stir this solution until the salt dissolves. Then, add in theremaining 750ml (3 cups) of cold water.
• Set this salty brine aside for later.
• With the rough side of a sponge, scrub your cucumbers, making sure all the little prickly spines are removed. It's okay if you are quite abrasive with the cucumbers and if theylook a little bit scuffed up after this process.
• Cut off a tiny bit of both the flowering end and the vine end of the cucumber.
• Rinse the cucumbers to remove any residue from the scrubbing and cutting process. Set the cucumbers aside.
• Rinse a large jar. (Make sure the jar is large enough for the amount of pickles you'd like to make.)
• Into the jar, put 1.5 tbsp of pickling spice, chili (as much as you'd like), 3-4 cloves of crushed garlic as well as the 3-4 sprigs of dill.
• Cut your cucumbers to a hight and size suitable for your jar. We like to do whole and halves, but any shape/size will work.
• Pack the cucumbers into the jar. And pack them tightly. When you pour in the brine, you don't want the cucumbers to float, so again, pack them in tightly. And, don't worry ifyou crush down the dill. It's all gonna work out in the end!
• Place the jar on a plate, and move the entire thing to an area where it's NOT in direct sunlight and where it can remain undisturbed for 24-36 hours. Then, pour in the brineuntil the jar is completely full.
• On top of the jar, set a plate or bowl to make an "air tight seal." A little bit of the brine from the completely full jar should spill over on to the plate. (The seal won't becompletely air tight, but you simply want something covering the top of the jar.)
• Then, carefully dry the liquid that spilled down onto the plate.
• Let the pickles sit out for 24-36 hours. When you see small bubbles rising up to the surface, when you see the liquid has become quite cloudy, and when you see some liquidhas bubbled over onto the plate, they're done!
• Close the jar, not too tightly though, and store them in your fridge. You can eat them right away at this point, but they won't reach the peak of their flavor until 7-10 dayslater. So, if you can restrain yourself, the more mature flavor is well worth waiting for! These will last in the fridge for many months, if you can, again, restrain yourself from eating them.

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.