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Kosher-Style Dill Pickles




Source of Recipe


Marcie Dingerson


Recipe Introduction


CANNING RECIPE: Eeghirkis
Sent in by Bigdave
This is from "Memoirs and Menus-
The Confessions Of A Culinary Snob," by Georges Spunt.


List of Ingredients




24-36 small, not too ripe, cucumbers
3-bay leaves, crumbled
6-cloves of garlic
6-whole peppercorns, bruised
6-sprigs of dill -- or --
2-Tbsp dill weed and 1 Tbsp dill seed
6-Tbsp coarse salt
9-cups boiling water

Recipe



Scrub the cucumbers.

Place them in a large bowl or crock.

Scatter the bay leaves, garlic, whole black peppercorns, and dill among the cucumbers.

Sprinkle all over with salt.

Pour boiling water on top of the cucumbers.

Remove any scum as it appears.

Put a plate on top, weighted with a brick
(this is to keep the cucumbers in the brine).

Cover with a cloth and store in a dark place
for a week in warm weather or for 10 days in cool.

This simple recipe makes the real Jewish dill pickle
-- no vinegar, no sugar, and no packaged pickling spice.

NOTE: We've added the below, which wasn't included with the original recipe.

Fully fermented pickles can be stored in the original container in the refrigerator as long as you remove the scum on a regular basis.

Canning is an excellent way to store them.


Canning: Pour the brine into a saucepan.

Heat slowly to a boil and simmer for 5-minutes.

Filter the brine through a coffee filter to remove cloudiness if desired.

Fill clean canning jar with pickles and hot brine leaving ½” headspace.

Adjust lids.

Process in boiling water canner, pints 10 minutes, quarts 15 minutes.