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
Alton Brown Makes Homemade Dill Pickles | Good Eats | Food Network
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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
Pickling Recipe – How to Make Reduced Salt Dill Pickles
Watch as Annette Thurmon creates one of her favorite recipes – Reduced Salt Dill Pickles.
In this video Annette gives advice on the best cucumbers to pickle and how to properly measure the pickle size for canning.
Next wash your glass jars and prep and cut your ingredients according to the recipe.
PRO TIP – This recipe calls for pickle spices, so if you don’t want them floating in the brine, place in a spice bag to release the flavor while keeping them contained.
Next, Annette shows us how to make a brine, and then simmers in a pot.
Once the brine is ready and the glass jars are warmed, she begins to fill the glass jars with the cucumbers, dill, and brine.
Watch this video to see how this quick pickling recipe turns out!
Use this link to find the canning tools featured in the video:
Find more videos from the canning course here -
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**Super EASY** Dill Pickles || Summer Canning || Large Family Food Storage
Looking for a super easy dill pickle recipe? This is one I've been using for our family for years. I love canning in the summer and working to fill up our large family food storage! I hope you find this helpful! Here are the directions below as well as a few links to canning equipment through my amazon links. Happy Canning!
Super Easy Dill Pickles
*Fresh Dill (sprigs and heads)
*cucumbers
*garlic cloves
For the Brine:
*8 1/2 cups of water
*2 1/4 cups vinegar
*1/2 cup of pickling salt
Fill your water bath canner with water and set on the stove to start bringing to a boil.
Also combine the ingredients for the brine into a large pot set on medium heat to use later when filling the jars.
After cucumbers are washed begin slicing them lengthwise into spears. Place a garlic clove and dill in the bottom of each sanitized jar, then begin pack the cucumber spears tightly. once they are packed fill each one with brine leaving only 1/2 inch of head space at the top.
Follow proper canning protocol by placing a new lid on top (that has been sitting in a warm pot on the stove) and screw on rings to finger tip tight.
After all jars have been filled place them in your canner on your jar rack and lower them down into the water making sure there is enough water to cover them by 1 inch. Place lid on top and process for 15 minutes at a boil.
Place jars on a towel on the countertop for 24 hours. Your lids should pop to sound they are done. If some don't seal then place them in the refrigerator.
Let pickles sit for at least 2 weeks to ensure good flavor and ENJOY!
**This recipe is one I personally use, it has not been approved or given out by an approved canning source. Proceed to use at your own risk. Do not eat if seals do not seal (unless placed directly in the fridge).
***AMAZON LINKS TO CANNING SUPPLIES**** (these are affiliate links, it does not cost you extra but I may be compensated if you order from the)
Water Bath Canner:
Canning Essentials Boxed set (canning tools):
Wide Mouth Canning Jars (these are much cheaper at Walmart):
Pickling Salt (cheaper at Walmart):
Canning Labels:
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*FTC DISCLAIMER: This video is for adults and may contain affiliate links.
#easydillpickles #howtocanpickles #largefamilyfood
Perfectly Crunchy Homemade Dill Pickles! How to Make Pickles at Home So Easy! No Pickle Crisp
Canning Racks
Ingredient List-
Brine-
4 cups water
3 cups white vinager
1 TBS Kosher or Pickling Salt
3-4lb cucumbers sliced
1/4 cup Kosher or Pickling Salt
1 tsp peppercorns per jar
7-14 sprigs of fresh dill or substitute dill seed
1-2 cloves garlic per jar
8-10 Cayenne Peppers
1 Medium onion sliced
Directions-
Salt pickles (1/4 cup) and ice for 2 hours.
Sanitize and warm jars.
Mix vinegar, water, and salt over medium heat until salt is fully dissolved.
Place peppercorns, garlic, onion, peppers, and dill in bottom of jars.
Tightly pack pickles in to jars and cover with brine.
Place jars in boiling water bath for 10 mins.
Remove from water and cool on towel.
Listen for the click! Wait 1 week to enjoy!
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Homemade Dill Pickles - How to Make Naturally Fermented Pickles
Learn how to make a Homemade Dill Pickles recipe! Go to for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Naturally Fermented Pickles recipe!