Introduction: Real NY Style Kosher Dills !

Picture of Real NY 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. There is NO vinegar in this recipe, like a true NY Brined Pickle.

As always when canning please properly sanitize your jars, lids

Step 1: The Fruit (Cucumbers)

Picture of The Fruit (Cucumbers)

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

Step 2: The Brine

Picture of The Brine

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: The Flavor

Picture of The Flavor

In a quart mason jar (wide mouth is best for whole pickles), 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

Then you need to stuff as many cucumbersin 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.

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

Step 4: The Time...

Picture of The Time...

This is the most pain full part of the whole process,... the waiting...

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.)

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.

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

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,like a good Kosher Dill should, You can adjust the heat by adding or lessening the number of or type of hot peppers you add,

Comments

Metsker (author)2016-10-09

just followed this recipe today.
For a few jars I cut up some ghost peppers & habaneros.
Let's see how they turn out in 4 days

Metsker (author)Metsker2016-11-15

we did something terribly wrong..
the pickles came out SO SALTY they were inedible...
Is there a step we missed about rinsing the brine or something?

jrembrandt (author)Metsker2016-10-10

that will give them some nice heat, enjoy

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