Friday, August 27, 2010

Kosher-Style Dill Pickles (Jenn)


Recipe 3 from Farm to Fork
By: Emeril Lagasse

You can find this recipe on page 294

These are the ingredients you will need for this recipe:

Fresh Pickling Cucumbers
 Sprigs of Fresh Dill/Dill Heads
Distilled White Vinegar
Kosher Salt
Garlic Cloves
Bay Leaves
Dried Dill Weed or Dill Seeds
Black Peppercorns
Fennel Seeds

I slice my Cucumbers and soak them for a few hours in an ice bath. This makes them a little crisper.
Get your jars ready. Make sure they are sterile.

Place the Dill Heads in the sterile jars.

Add the sliced cucumbers. Pack the jars with as many cucumbers as you can. While you are getting your jars ready, start the brine.

Add all the ingredients to a non-reactive pot. Bring to a boil and then simmer for 10 minutes. When the brine is complete add 3 of the garlic cloves  from the brine to each jar. Then add the brine to each jar. Seal the jars and let sit out for one hour. Then refrigerate.

You know have wonderful refrigerator Kosher Dill Pickles.
 Cold and Crispy Garlicky pickle slices.
These pickles will last 3 months in the refrigerator.
Makes 3 pints 

No comments:

Post a Comment