Best 2 Directions For Ball Kosher Dill Pickle Mix Recipes
**Discover the Art of Homemade Pickles with Ball Kosher Dill Pickle Mix: A Culinary Journey into Tangy Delights**
Embark on a delightful culinary adventure with Ball Kosher Dill Pickle Mix, your gateway to creating a symphony of tangy, crisp, and flavorful pickles at home. This versatile mix is a time-honored blend of spices, herbs, and seasonings, carefully crafted to transform ordinary cucumbers into extraordinary pickle masterpieces. From classic dill pickles to zesty bread and butter pickles, and even spicy hot pickles, the Ball Kosher Dill Pickle Mix opens up a world of pickling possibilities. With easy-to-follow recipes and step-by-step instructions, this article guides you through the process of creating these delectable treats, ensuring a successful pickling experience every time. So, gather your cucumbers, vinegar, and spices, and let's dive into the world of homemade pickles with Ball Kosher Dill Pickle Mix.
**Recipes Included:**
* **Ball Kosher Dill Pickles:** The quintessential pickle recipe, this classic blend of garlic, dill, and mustard seeds creates the perfect balance of tang and crunch.
* **Bread and Butter Pickles:** A sweet and tangy twist on the classic dill pickle, these pickles are perfect for adding a pop of flavor to sandwiches, salads, and burgers.
* **Spicy Hot Pickles:** For those who love a bit of heat, this recipe incorporates red pepper flakes and crushed red peppers to create a fiery pickle that packs a punch.
* **Refrigerator Pickles:** Perfect for those who want a quick and easy pickle fix, this recipe uses a simple vinegar and spice brine to create pickles that are ready to enjoy in just a few days.
Get ready to relish the taste of homemade pickles made with Ball Kosher Dill Pickle Mix. With its zesty flavors, crisp texture, and endless possibilities, this pickling mix is sure to become a staple in your kitchen. So, let's get pickling!
FERMENTED KOSHER-STYLE DILL PICKLES
These old-fashioned deli-style pickles are created entirely by fermentation, without the use of vinegar. This recipe produces a quantity that fills a half-gallon Mason jar. If you like, add a few non-traditional chile de arbol peppers for their red visual appeal (and spiciness)!
Provided by Doug in Manhattan
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT20m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 29.5 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 1.2 g, Sodium 1906 mg, Sugar 1 g
KOSHER DILL PICKLES - SMALL BATCH
Kosher Dill Pickles Featuring Ball® Kosher Dill Pickle Mix - Small Batch Now with Pickle Crisp® Granules for crunchier pickles! SKIP'S NOTE: This new pickle mix does away with all the added things you needed for pickling. (Salt, Alum, Pickle crisp granules). It's ALL in there !! Photo & instructions re-printed from Ball...
Provided by Skip Davis
Categories Other Snacks
Time 50m
Number Of Ingredients 5
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.
Tips:
- Choose fresh, high-quality cucumbers for the best flavor and texture.
- Use a sharp knife to slice the cucumbers evenly, so they pickle uniformly.
- Follow the recipe's instructions carefully, especially when it comes to the amount of salt and vinegar used.
- Pack the cucumbers tightly into the jar, but do not overcrowd them.
- Cover the cucumbers completely with the pickling liquid.
- Store the pickles in a cool, dark place for at least 2 weeks before eating.
- Once opened, store the pickles in the refrigerator and consume them within a few weeks.
Conclusion:
Making Ball Kosher Dill Pickles at home is a fun and rewarding experience. With just a few simple ingredients, you can create delicious pickles that are perfect for snacking, salads, sandwiches, and more. So next time you're looking for a tasty and easy-to-make snack, give Ball Kosher Dill Pickles a try!
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