Best 3 Kosher Jewish Pickles Recipes
**Discover the Art of Kosher Jewish Pickles: A Culinary Journey Into Tangy Traditions**
In the realm of culinary delights, kosher Jewish pickles stand as a testament to the rich heritage and diverse flavors of Jewish cuisine. These tangy treats, steeped in tradition and passed down through generations, offer a symphony of taste experiences that tantalize the palate and warm the soul. From the classic full-sour pickle to the sweet-and-sour medley of bread and butter pickles, each recipe in this article unveils a unique chapter in the story of Jewish pickling. Embark on a culinary adventure as we explore the art of kosher Jewish pickles, uncovering the secrets behind their distinctive flavors and discovering the perfect pickle for every occasion.
KOSHER JEWISH PICKLES
Those of you who had the pleasure of growing up on the East Coast of the United States may have had one of these traditional Kosher pickles, made primarily by Jewish businesses. They are by no means your store bought pickles. They are even better then your favorite deli's pickles. These pickles are what all other pickles are founded on; quality. DO NOT be scared of making pickles. This is easy, and I will give it to you in layman's terms. In a good authentic Kosher pickle there is no vinegar. None, not a drop. What kind of pickle has no vinegar? A good one. Think of it this way, a pickle with vinegar is a pickle that could have been really good, but the maker decided to cheat, and quicken the process. How long is the process? 5 days, from start to finish. Too many for you? Then its time to move on. Want a fantastic, authentic, Kosher/Jewish pickles? You have found your recipe. Let us begin. P.S. The jar. I get my jar(s) by buying a big jar of crap pickles from a food warehouse. Then I wash it and pour some boiling water in it, and it is ready for use. I also boil the cap just in case, but have made many batches without ever using boiling water and I have never taken ill. Only reason I do use the boiling water on occasion is because my wife is around.
Provided by An Italian Jew
Categories Lunch/Snacks
Time 2h
Yield 15-25 serving(s)
Number Of Ingredients 9
Steps:
- Cut 1/16" off the ends of the cucumbers and scrub very well (leaving the blossom end on can lead to spoilage).
- Soak the cucumbers in ice water for a couple of hours.
- When cucumbers are almost done soaking, Mix the salt and water.
- Sterilize or wash your giant pickle jar (about a gallon) from the food warehouse. Make sure you have properly disposed of all the lousy pickles that use to be in it, I Recommend your compost heap or the garbage. Wash the jar or sterilize it so it no longer stinks like the vinegar they used to make there inferior pickles.
- Now it gets real easy. Pack as many of your pickles into the jar as you can. Use the rest for a salad or something. stick in all the dill (you can chop it, but it does not matter), all the garlic cloves, all the seeds, then stop, and look at your beautiful jar. If you have the grape leaves, stick them in at this time. I don't ever use them, but my buddy does.
- Pour the salt water in the jar. All the way up to the top minus an inch, or a half inch or so. If you are short water, add some.
- Tightly cover the jar with the lid that came on the giant pickle jar. Cover it tightly, as hard as you can turn, stop, then tighten again just to make sure. Stand back, and look at the beauty of what you have made.
- Place jar UPSIDE down, with a towel over it (to keep it dark), in a cool (65-58°F) place in your home. Put a plate under the jar to see if it leaks.
- The next day (24 hours later) check to see if the jar leaked. If it did, it means you didn't follow my instructions. Tighten the lid (if needed) and TURN IT UPRIGHT, cover it with the towel, and ignore it. Walk away.
- Leave in cool dark place for five days. If you want to leave them for a full week, more power to you. Both time frames will result in a great authentic Kosher pickle.
- Enjoy, then leave feedback on this recipe.
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
REFRIGERATOR KOSHER DILL PICKLES
I've used this dill pickle recipe as long as I've grown cucumbers. It's easy to make and the pickles taste amazing. I make these in small batches every couple of days as the cucumbers in my garden get big enough to use. They keep for around 6 month in the refrigerator if you don't eat them first.
Provided by PAUL P.
Categories < 15 Mins
Time 5m
Yield 1 quart, 16 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 15.8, Fat 0.3, Sodium 438.9, Carbohydrate 2.9, Fiber 0.5, Sugar 1, Protein 0.6
Tips:
- Choose the right cucumbers: Use fresh, firm cucumbers that are not too large. The best varieties for pickling are Kirby, Gherkin, and Persian cucumbers.
- Prepare the cucumbers properly: Wash the cucumbers thoroughly and trim off the ends. If the cucumbers are large, you can cut them into spears or slices.
- Make a flavorful brine: The brine is what gives pickles their flavor, so it's important to make it right. Use a combination of water, vinegar, sugar, salt, and spices. You can also add other ingredients like garlic, dill, or mustard seeds.
- Let the pickles ferment: Fermentation is what gives pickles their characteristic sour flavor. The fermentation process can take anywhere from a few days to several weeks, depending on the recipe.
- Store the pickles properly: Once the pickles are fermented, they can be stored in a cool, dark place for up to a year.
Conclusion:
Making kosher Jewish pickles is a fun and rewarding experience. With a little time and effort, you can create delicious pickles that will be enjoyed by your family and friends. So what are you waiting for? Get started today!
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