Kosher Dill Pickles (not processed)
 

I can't remember if this particular recipe has been posted here. This is
the closest to Jewish deli pickles I have ever tasted. I prefer the "new"
or "half sour" degree of fermenting, and always have a jar of one or the
other in the fridge.


* Exported from MasterCook *

Kosher Dill Pickles

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 the freshest 4-inch pickling cucumbers
8 cups soft water
1/2 cup kosher salt
12 sprigs fresh dill -- (12 to 16)
8 cloves garlic
1 tablespoon pickling spice (optional)
16 whole peppercorns
4 bay leaves
1 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon red pepper flakes

Soak the cucumbers in ice water for between 1 and 8 hours. Drain. Snip the
end not attached to the vine. In a nonreactive saucepan, combine the water
and salt. Simmer, stirring to dissolve the salt. Remove from heat and
cool.

Sterilize four 1-quart jars, lids and rubber rings. Divide the seasonings
among the jars. Pack 6 cucumbers upright in each jar.

For new pickles: Pour the cooled brine over the cucumbers to cover,
leaving 1/2-inch headroom. Tightly cover the jars and shake. Place upside
down and leave overnight. If any liquid seeps from the jars, tighten the
lids. Place the jars lid side up. Refrigerate.

For half-sours: Place jars in a dark place at room temperature to ferment.
After 2 to 3 days, bubbles will rise in the liquid. Two to three days
later, bacteria begins souring the cucumbers, which remain bright green
outside. Refrigerate to slow fermentation.

For sour pickles: After 2 to 3 weeks, bubbles stop forming. Pickles are
greenish-brown. Refrigerate.

NOTES : (From Olive Trees and Honey, by Gil Marks)

--
Wayne Boatwright *¿*
__________________________________________________ ___

If assholes could fly, this place would be an airport.