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    Pickles: Deli-Style Kosher Dill Pickles

    Source of Recipe

    Lesley

    List of Ingredients

    Per gallon jar:
    8-10 cucumbers for pickling (a medium size)
    1-large handful fresh dill with flower heads (or add 1/4 teaspoon dill seed if flower heads are missing)
    4-6 large cloves of garlic, flattened
    Water
    1/2-cup coarse kosher salt or pickling salt
    4 teaspoons pickling spice (Blue Ribbon, or other)
    1-2 large bay leaves

    Recipe

    Pack each gallon jar with cucumbers, sprinkling salt between each layer
    Add pickling spice, salt, dill (dill heads) and bay leaves
    Fill jar with water but leave two inches of room for brine to form
    You may prepare this in large crocks (something non-reactive) and then transfer to glass jars when finished
    Weigh cucumbers down to keep submerged and cover
    After 2-3 days, remove scum (if any has formed)
    Let ferment 3 more days and check for doneness by cutting off a slice of one cucumber
    Once they are fermented to the right stage (to taste), transfer to a glass jar and refrigerate
    Ferment longer (12-20 days) for pungent sour pickles

    Note:
    Real deli-style Kosher pickles have no vinegar added in the process unlike regular dills. They get their bite from fermentation. Just like when you go to the grocery store and see pickles in the refrigerated section, these pickles must be kept in the fridge. The fermenting will continue unabated if you don't stop it by putting them in the refrigerator. The cold greatly slows down the fermentation but won't stop it completely. It will continue to age but at a much slower rate. There is only one thing to do to stop the aging. EAT THEM ! Enjoy !

 

 

 


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