This kosher dill pickle recipe will help you fight those cravings for the satisfying crunch of a big dill pickle, but you'll still need some patience. If you slice the cucumbers into wedges before pickling them, they'll pickle much faster-in as little as 3 days-so you'll be able to serve them relatively soon. Make sure you choose cucumbers that are roughly the same size, or slice the cucumbers into uniform wedges, so the pieces will pickle at about the same rate.
Make sure you buy kosher coarse salt in order to preserve the authenticity of the recipe.
Kosher Dill Pickle Recipe
2 quarts water
3 tablespoons coarse kosher white salt
10 fresh cucumbers
5 cloves garlic, peeled and crushed
1 tablespoon pickling spice
3 bay leaves
¼ cup fresh dill weed
After you've prepared your pickling jars, heat the two quarts of water in a stockpot on the stove. Add the salt and mix it until it is all dissolved. Remove the brine from the heat.
Wash the cucumbers. Slice them into uniform wedges and then cram them into the pickling jars, packing them closely. Add the garlic, pickling spices, bay leaves and fresh dill. Dill that is going to seed is the best for this recipe. Distribute the flavorings evenly between your jars of cucumber slices. Pour brine into each of the pickling jars, on top of the cucumbers and the spices.
Seal up the jars and allow them to sit on the counter for three to six days. When the pickles taste the way you like them, refrigerate them.
Kosher Pickling Spice
½ teaspoon black peppercorns, coarsely crushed
½ teaspoon mustard seeds
½ teaspoon coriander seeds
½ teaspoon hot red pepper flakes
½ teaspoon allspice berries
¼ teaspoon ground mace
½ teaspoon fresh ground cinnamon
2 bay leaves, crumbled
½ teaspoon whole cloves, broken up
¼ teaspoon ground ginger
Heat mustard seeds, coriander seeds, allspice berries and cloves in a small skillet over low heat until you can smell the sweet aroma. Stir the spices occasionally so they do not burn. Mix all of the spices listed above together and use for pickling.
Pickles require specific measures. To create a great batch of pickles, make sure you use the proper ingredients and tools. Though vinegar and salt are used, pickles still must be boiled in an open water bath to kill the enzymes that cause spoilage. Earmark hollow or odd-shaped cucumbers for relish and use only pickling cucumbers.
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