Introduction: Real New Your Style Kosher Dills

These is the BEST pickle recipe ever, after spending years being disappointed with the availability of a really great Kosher Dill with a little bite, outside of the NY metro area, I experimented for years to come up with the perfect blend of spice, salt, garlic,dill and heat and cucumbers. This is a NO vinegar recipe.

As always when canning please properly sanitize your jars, lids and tools before starting.

Step 1: The Fruit

1.

Grow a whole bunch of pickling cukes in your garden (or you can buy them if you want)

Step 2: Make the Brine

1.

Boil about 18 cups water with 1 cup of kosher salt until the salt dissolves let cool. Any kosher salt will do I happen to prefer the Diamond Crystal brand for pickling (the one in the red canister or box)

Step 3:

In a quart mason jar, jam as many cukes in as you can, (if your fruit is too big to fit in this jar, alternatively you can cut them into spears or slices first they just pickle a little faster this way)

2. In each jar you now need to add, 4-6 cloves of garlic that have been slightly crushed, 1 or 2 sprig of fresh dill (depending on the size), 2 bay leaves, 1 or 2 small hot peppers & 1 table spoon of pickling spice mix.

3. Now pour your cooled brine in the jar until full, covering all of the fruit.

Step 4: Only Time Will Tell

1.

Seal the jar, shake it up good and put it in a cool dark place for a few days (in a kitchen cabinet is a good place.)

2. Check daily to see that no scum is forming on the top of the brine, if so open the jar give it a little skim and seal it back up and shake and put away again.

3. After about 4 days you will have the best ½ sours spicy dills you have ever tasted, a week or so will get you to a perfect full sour kosher dill.

4. The refrigeration will stop the curing process, so when they get to your preferred doneness put them in the fridge (if there are any left).

These pickles will bite back. You can tame the heat by adding or lessening the number of dried hot peppers you add, I have even done this with dried ghost peppers to give it an added kick! (don't use more than one of these)

Comments

author
Rapturee (author)2016-05-06

Sounds good, but why no vinegar?

:{)

author
jrembrandt (author)Rapturee2016-05-07

You don't need it. Vinegar will pickle things faster that is true, but for a true brined kosher dill, the salt brine is the truest method. YoU will get all pickle and no vinegar flavors

author
nigel.trewartha (author)2016-04-05

Good and worth trying out, but why no vinegar?

author
Schnelly B (author)2016-03-23

Sounds tasty... can you slice the pickles before you put them in the jar?

author
jrembrandt (author)Schnelly B2016-03-23

sure can I have done spears and slices, the pickle faster that way so just keep tabs on them.

author
wold630 (author)2016-03-22

Does the salt protect from botulism (since the recipe calls for fresh garlic) like vinegar does?

author
jrembrandt (author)wold6302016-03-22

Salt has always been the ultimate preserver.

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