Sweet Kosher 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.

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.

SWEET DILL PICKLES

Steps:

• Drain pickles and slice into 1/4 inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover and allow to stand at room temperature 6 to 8 hours, or overnight.
• In a medium saucepan, mix together the remaining sugar, vinegar, water and pickling spice. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight.
• Transfer the pickles to sterile jars and store in the refrigerator. Serve chilled.

SWEET KOSHER DILL PICKLES

Steps:

• Drain all pickle juice from jar into a bowl, leaving pickles in jar and reserving pickle juice.
• Into sauce pan pour ¼ cup of reserved pickle juice, ¼ cup white vinegar, 1 ½ cups sugar and ,while stirring constantly with a whisk, bring to simmer over medium low heat. Immediately remove from heat, add 2 tsp pickling spice, and allow to steep for 10 minutes.
• Place pickle jar in plate (in case it runs over) and pour vinegar/pickle juice/sugar mixture over pickles. Replace lid on jar and allow to cool completely.
• Place jar in refrigerator and allow to marinate for about three days for full flavor.

REFRIGERATOR DILL PICKLES

Steps:

• Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
• Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

FREEZER DILL PICKLES

Steps:

• Place cucumbers and onion in a medium heatproof bowl.
• In a small saucepan, combine sugar, vinegar, 1 tablespoon salt, and 1/4 cup water. Bring to a boil, stirring just until sugar dissolves. Pour over cucumber mixture; let cool completely, 1 hour. Let stand 1 hour more, then stir in dill and mustard seeds.
• Divide among two pint-size glass jars; freeze at least 1 week and up to 6 months.

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.