Kosher Style Dill Pickles

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   The cucumbers are producing like crazy folks, so I guess It's time to make some pickles. The first batch of the summer will be Kosher style dills.
Kosher-style Dill Pickles
6 pounds± 4 inch pickling cucumbers, sliced in half lengthwise
¾ cup sugar
½ cup canning salt
1 Qt. white vinegar 5% solution
1 Qt. water
bay leaves
crushed garlic cloves
dried chili peppers 

"pickle crisp"

3 Tb pickling spices

Fresh dill heads and sprigs
Wash cukes well and drain. Combine sugar, salt, vinegar and water in a large saucepot. Tie spices in a bag if you wish, I prefer to add mine straight to the brine and in the jars with everything else. Simmer the brine for 15 minutes. Pack cucumbers in the jar, leaving ¼ inch head space. Add garlic cloves, bay leaves, peppercorns, chili peppers and pickle-crisp to each jar.Ladle brine into jars, leaving ¼ inch head space, remove air bubbles. Adjust the caps and process for 15 minutes in a boiling water bath.
Remove from water bath and place 2 inches apart on soft towels to cool for 12-24 hours
Check seals and store in a cool place for 6-8 weeks before eating

Makes at least 7 pints

Here's what we need, basically... 

Now we wash the cukes carefully and trim off the blossom end. That end can contain enzymes that will produce a lousy pickle (so they say) so i always trim them back. 

Get your brine going while the water heats in your canner, and sanitize the lids by simmering for 10 minutes. This is also a good time to sterilize your jars...I do mine in the dishwasher, and leave them there until I pack them, so I can pack them hot. 

Now remove the sterilized jars from the dishwasher and begin to pack them...start with a nice head of fresh dill in each. 

Pack your cukes in as tight as you can get them, but leave ½ inch headspace when you pour on the brine. 

As you can see, I also add bay leaves, hot dried peppers and garlic to my dills...I also try to get another head of dill on the top. You'll want to probe the jars with a butterknife or something just to make sure there are no air bubbles trapped in the brine, then wipe the lip of each jar carefully with a clean damp cloth, then apply the sterilized lids. Place the lids on, then the bands ....tighten the bands finger tight only! 

 Process in a boiling water bath for 15 minutes 

Remove from water bath and place on towels to cool for 24 hours, undisturbed 

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Topic: Kosher Style Dill Pickles Posted: 11 July 2010 at 11:50
	The cucumbers are producing like crazy folks, so I guess It's time to make some pickles. The first batch of the summer will be Kosher style dills. Kosher-style Dill Pickles 6 pounds± 4 inch pickling cucumbers, sliced in half lengthwise ¾ cup sugar ½ cup canning salt 1 Qt. white vinegar 5% solution 1 Qt. water bay leaves crushed garlic cloves dried chili peppers "pickle crisp" 3 Tb pickling spices Fresh dill heads and sprigs Wash cukes well and drain. Combine sugar, salt, vinegar and water in a large saucepot. Tie spices in a bag if you wish, I prefer to add mine straight to the brine and in the jars with everything else. Simmer the brine for 15 minutes. Pack cucumbers in the jar, leaving ¼ inch head space. Add garlic cloves, bay leaves, peppercorns, chili peppers and pickle-crisp to each jar.Ladle brine into jars, leaving ¼ inch head space, remove air bubbles. Adjust the caps and process for 15 minutes in a boiling water bath. Remove from water bath and place 2 inches apart on soft towels to cool for 12-24 hours Check seals and store in a cool place for 6-8 weeks before eating Makes at least 7 pints Here's what we need, basically... Now we wash the cukes carefully and trim off the blossom end. That end can contain enzymes that will produce a lousy pickle (so they say) so i always trim them back. Get your brine going while the water heats in your canner, and sanitize the lids by simmering for 10 minutes. This is also a good time to sterilize your jars...I do mine in the dishwasher, and leave them there until I pack them, so I can pack them hot. Now remove the sterilized jars from the dishwasher and begin to pack them...start with a nice head of fresh dill in each. Pack your cukes in as tight as you can get them, but leave ½ inch headspace when you pour on the brine. As you can see, I also add bay leaves, hot dried peppers and garlic to my dills...I also try to get another head of dill on the top. You'll want to probe the jars with a butterknife or something just to make sure there are no air bubbles trapped in the brine, then wipe the lip of each jar carefully with a clean damp cloth, then apply the sterilized lids. Place the lids on, then the bands ....tighten the bands *finger tight only!* Process in a boiling water bath for 15 minutes Remove from water bath and place on towels to cool for 24 hours, undisturbed
	Go ahead...play with your food!

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Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: 11 July 2010 at 13:30
	Wonderful tutorial and process, Dave! You're right on the pickle season coming in, we'll be all in them in the next few days. PLease do post your brine recipe, I'd like to make some this year...never made pickles before. You sure had some nice pics here, and good-looking dill from your herb garden too. Very nice to add a chili pepper in each jar too, looks very tasty!

Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 11 July 2010 at 16:57
	Don't worry my friend, you'll be getting a jar after they have cured for a few weeks I hope I didn't screw them up too badly....I remembered a bit too late that I did not add the "pickle crisp" before ladling the brine in and sealing them...I hope they don't come out soggy and wilted
	Go ahead...play with your food!

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 12 July 2010 at 09:44
	beautiful pickles, dave! we use a recipe that is very similar, except as i recall we do not use the pickling spices and instead use just mustard seed - also, no sugar. this results in a pickle that is a little out-of-balance but i must say it is REALLY good! agree 100% on the dried chilis and the fresh dill! they make the final product! we've never used pickle crisp before, but i do want to try some in this year's batch. they do tend to soften up a bit but in my mind are still good - also, the juice left behind after the pickles are gone is invaluable for a lot of things!
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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 12 July 2010 at 12:35
	Grandma used to use that juice to make salad dressing, but she preferred the juice from bread and butter pickles, as opposed to the dills. But I agree Ron....nothing much better than a homemade pickle.
	Go ahead...play with your food!

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 12 July 2010 at 12:52
	there must be something to it - we've found that we get great results when we use pickle juice in our potato salad. i'll also add a little (along with a dash of worcestershire and a few drops of tabasco sauce) to a red beer - good things result! if you get a good-sized yield on your pickle canning and want to do a trade, let me know! i might be able to come up with something from around here that is both local and good ~
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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 12 July 2010 at 13:02
	I'll be sending you some of these after they cure Ron...speaking of which, we need to exchange addresses. I lost everything on my computer with that virus incident. I'll pm you with mine, and if you'd like you can send me yours back.
	Go ahead...play with your food!

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 12 July 2010 at 13:03
	will do ~
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