Kosher dill pickles are among the most popular side dishes for meals. In the US, they are often used as food seasonings for burgers and other sandwiches. They are very tasty that people soon started making them at home to satisfy their daily cravings for such preserved vegetable. While some may have known how to make dill pickles, others would rather look online to learn some kosher dill pickle recipes.
Kosher dill pickles are made by adding a considerable amount of garlic and dill weeds to the brine-soaked cucumbers. These spices are essential for making the pickles tangier. The cucumbers are then allowed to ferment for about three to six days in jars, or until they tasted sour. It is interesting to note that kosher dill pickles have the “full-sour” and “half-sour” varieties. These pickles are simply classified according to their flavor, texture and duration of the pickling process.
The kosher dill pickle recipes that you may find in the internet are not actually “koshered” food; rather, they are those recipes that are patterned after the traditional way in which they are being produced by the Jewish pickle makers in New York. The name may also refer to the coarse salt that is being used for the brine.
There are many uses for kosher dill pickles in food preparation. For example, they can be added to salads and sandwiches. Also, they can be eaten alone sliced or fried. There are just so many delicious dishes that could be made out of dill pickles. Aside from being tasty, dill pickles also have low calories. They are good sources of vitamin K1, which is a fat-soluble vitamin essential for the clotting of blood.
Below is the basic recipe for making kosher dill pickles that you can use for everyday servings:
Ingredients:
2 quarts water
3 tablespoons coarse kosher white salt
10 fresh cucumbers (regular size for pickling)
5 cloves garlic, peeled and crushed
1 tablespoon pickling spice
3 bay leaves
¼ cup fresh dill weed
- Heat the water on a pot and add the salt. Mix it thoroughly until the salt crystals are dissolved. Remove the pot from the stove.
- Rinse the cucumbers. Have them closely packed inside the pickle jars.
- Add the garlic, dill, pickling spice and bay leaves to the jampacked jars, making sure that they all get equal distribution. The pickling spice can be made by heating spices such as red pepper flakes, cinnamon, mustard and coriander seeds until they produce a flavorful aroma.
- Fill the water with brine. Make sure that the cucumbers are completely submerged.
- Seal the jars tightly and store them in a cool, dry place for about three to six days. You may keep them inside the refrigerator if the pickles are not yet to be used after they were fermented.
Other kosher dill pickle recipes are available online if you want to make more homemade dill pickles. Having them on stock will be advantageous for future use in food preparations. You can make pickle relishes out of them, or you may just fry them up with some breading on them.