Best 2 Kosher Pickles The Right Way Recipes

**Unveil the Art of Kosher Pickles: A Culinary Journey into Tangy Delights**

Embark on a mouthwatering voyage into the realm of kosher pickles, where culinary artistry meets tradition. These delectable treats, steeped in rich history and cultural significance, tantalize taste buds with their symphony of flavors. From the classic full-sour pickles, bursting with a vibrant acidity, to the sweet and tangy bread and butter pickles, each variety offers a unique gustatory experience. Discover the secrets behind these beloved pickles, as we guide you through a collection of carefully curated recipes. Whether you're a seasoned pickle connoisseur or a novice eager to explore the world of fermented delights, this culinary adventure promises to satisfy your cravings and leave you craving more.

Here are our top 2 tried and tested recipes!

KOSHER PICKLES, THE RIGHT WAY

Kosher Pickles, The Right Way image

Pickles are Jewish deli staples, but you can make them yourself. It's kind of a project, but how cool is it to be able to say, "I made those pickles." These pickles will keep well for up to a week in the refrigerator.

Provided by Mark Bittman

Categories condiments, appetizer

Time P1D

Yield About 30 pickle quarters or 15 halves

Number Of Ingredients 4

Ingredients

1/3 cup kosher salt
2 pounds Kirby cucumbers, washed (scrub if spiny) and halved or quartered lengthwise
At least 5 cloves garlic, crushed
1 large bunch fresh dill, preferably with flowers, or 2 tablespoons dried dill and 1 teaspoon dill seeds, or 1 tablespoon coriander seeds

Steps:

Combine the salt and 1 cup boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool the mixture, then all the remaining ingredients.
Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to keep the cucumbers immersed. Set aside at room temperature.
Begin sampling the cucumbers after 4 hours if you quartered them. It will probably take 12 to 24 hours or even 48 hours for them to taste pickled enough to suit your taste.
When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature and more slowly in the refrigerator. They will keep well for up to a week.

Nutrition Facts : @context http, Calories 6, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 72 milligrams, Sugar 1 gram

FERMENTED KOSHER-STYLE DILL PICKLES

Fermented Kosher-Style Dill Pickles image

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

Ingredients

½ gallon water
2 pounds Kirby cucumbers
1 cup tap water
⅓ cup kosher salt
5 cloves fresh garlic, or more to taste
1 bunch fresh dill, stems trimmed
3 dried chile de arbol peppers

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

Tips:

Choose the right cucumbers: Look for fresh, firm, and blemish-free pickling cucumbers.
Prepare the brine properly: Use a combination of water, vinegar, sugar, salt, and spices to create a flavorful brine. Make sure the brine is completely dissolved before adding the cucumbers.
Pack the cucumbers tightly in the jars: This will help to prevent the pickles from floating and ensure that they are evenly腌制.
Process the jars in a boiling water bath: This will help to seal the jars and prevent spoilage. Follow the processing times specified in the recipe.
Let the pickles cool and cure before eating: This will allow the flavors to develop and mellow. The pickles will be ready to eat in about 2 weeks.

Conclusion:

Making kosher pickles at home is a fun and rewarding experience. With a little time and effort, you can create delicious and flavorful pickles that your family and friends will love. Whether you are a beginner or an experienced canner, be sure to follow the tips and instructions in this article to ensure that your pickles turn out perfect.