How To make Salt Dill Pickles
2 lb Small Cucumbers (1kg);
-blanched and refreshed 2 oz Dry Dill Stems and Flower
-Heads (50g); bruised 5 To 6 ea Fat Cloves Garlic;
-peeled; quartered 1 ts EACH: Black Peppercorns,
-Allspice and Mustard Seeds 4 To 5 ea Bay Leaves
X Water X Salt 3 To 4 ea Small Hot Chillies
-(to taste) X Vine Leaves ................................................................... Jewish inns used to specialize in pickled vegetables and preserves. Many houswives in the SHTETL and ghettoes also made pickle and jams to supplement the family income. Being frugal, they did not throw away the pickling juice but used it to flavor and sour many dishes, especially soups. ................................................................... SALT DILL PICKLES My mother, a superb pickler, maintains that the crunchiness and good green color of pickled cucumbers are achieved by first pouring boiling water over the cucumbers, blanching them for a few seconds and then refreshing them immediately with cold water. Wash and blanch the cucumbers. Refresh and arrange in a crock or a large glass jar in layers, interspacing them with dill, garlic and spices. Pour cold water, to cover, over the cucumbers in the crock. Pour out the water into a measuring jug. Salt with 1 tb (30g/1oz) salt for each 2 cups water (500ml/1pint). Dissolve the salt well in the measured water and pour over the cucumbers. Place vine leaves on top, then fit a heavy plate or wooden cover inside the crock and place a weight on to hold the cucumbers submerged. Leave in a warmplace to ferment. Skim as needed during the fermentation period. When bubbles disappear, the pickles are ready use; this can take up to 2 weeks or in a warm, sunny place it can take as little as 4-5 days. When fermentation stops, keep the pickles in a dark, cool place or refrigerate. From: In Search Of Plenty: A History Of Jewish Food Published By: Kyle Cathie Ltd. Written By: Oded Schwartz Written By: Oded Schwartz Submitted By Z@FYBITS.COM On FRI, 23 JUN 1995 095450 GMT
How To make Salt Dill Pickles's Videos
How to Make the Best Homemade Salt Free Crunchy Dill Pickles | Easy Recipe
This video goes over how to make delicious and crunchy dill pickles from fresh cucumbers that are salt free and easy to make. Whether you are trying to save some food from your garden or just trying to find a salt free pickle alternative, this recipe is a winner!
Side note: I know some people will not like the idea of calcium chloride in the recipe, however we feel for us it is fine. There really is a minute amount in a single jar and it helps keep the pickles crispy. The benefit of having the no sodium pickle is more important to us than the trace amount of calcium chloride. The decision is yours :)
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How To Make Pickles Without A Recipe
This is something everyone should do at least once. I mean come on, these are the easiest pickles you will ever make in your life. With this method you can pickle just about any vegetable with only about 5 minutes of work, plus it's cheap as heck. Never waste money on fancy pickles at the store ever again, and enjoy a better product while you're at it.
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Ingredients you'll need to make the pickle liquid base:
Equal parts white distilled vinegar and water
2/3 tablespoon per cup of total pickle liquid
Aromatics of your choice (fresh garlic, fresh herbs, black peppercorns, coriander seeds, bay leaves, juniper berreis, etc.)
Vegetables of your choice (cucumbers, carrots, onions, green onion whites, hard peaches, radish, etc.)
Example Pickle Liquid Recipe:
2 cups (400g) white distilled vinegar
2 cups (400g) water
2.5 tablespoons (40-45g) kosher salt
Simple Cucumbers Pickles in Salt Brine / طرشي الخيار بالملح / Recipe #163
Ingredients :
Small strong fresh cucumbers about 4-6 depends the jar size. Of coure washed very well.
1 clean jar
Pickling salt or non idolized salt. 2 -3 tsp per 2 cups of water
1 tsp coriander seeds or dill seeds
1/4 tsp turmeric powder (optional)
1-2 garlic clove
1 bay leave. This will keep the cucumber crunchy longer time
filtered water
Note :- you can add pepper corns or you can add pickling spices or you can add fresh dill. It is up to you. It is your pickles :)
Steps-
1-Add all the spices and garlic in the jar first.
2-Add cucumbers as many as the jar can fit.
3-Mix water and salt then pour it in the jar. The water should be above the cucumbers level.
4-Top every thing with one bay leave.
5-Close with the lid lightly so any gas that will accrue during the fermentation process can escape easily.
6-Keep the jar in the room temperature for about 5 to 7 days or depends on the temperature of the room. If it is hot they may be ready within 5 days. Just keep an eye on them and also you can try one and see if they are good to your liking.
7-After opening you may store in the fridge to stop the fermentation process.
Enjoy :)
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Homemade Dill Pickles (Lacto-fermented)
In this video I show you how to make pickles at home the old fashioned way.
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Alton Brown Makes Homemade Dill Pickles | Good Eats | Food Network
Learn how to make your own pickles at home and never look back!
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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
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Dill Pickles
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 10 days 15 min
Prep: 15 min
Inactive: 10 days
Yield: 3 pounds pickles
Ingredients
5 1/2 ounces pickling salt, approximately 1/2 cup
1 gallon filtered water
3 pounds pickling cucumbers, 4 to 6-inches long
1 tablespoon black peppercorns
1 tablespoon red pepper flakes
2 cloves garlic, crushed
1 teaspoon dill seed
1 large bunch dill
Directions
Combine the salt and water in a pitcher and stir until the salt has dissolved.
Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.
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Alton Brown Makes Homemade Dill Pickles | Good Eats | Food Network