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
Dill Pickles (no vinegar)
Made dill pickles with cocktail cucumbers the old fashioned way: brine only has sea salt & water (use filtered water or bottled water).
Added garlic, dill and peppercorn. You can also add chili pepper, bay leaf, dill seed, mustard seed etc.
Making dill pickles! Canning pickles #593
I show how I make my canned dill pickles in this episode.
Pickle liquid recipe, makes 10 pints
4 cups white vinegar (can substitute 1 cup of apple cider vinegar for 1 cup of white vinegar), 4 cups of water, 2 1/2 Tbs of pickling salt, 1.5 Tbs of sugar. Bring to a boil and dissolve all salt and sugar, take off of the heat.
Seasonings to add to the jars before packing.
1/2 Tsp of dill weed, 1/2 Tbs of dill seed, 1/2 Tbs of minced garlic.
Put all ingredients in the jars with the cucumbers, boil in a caner for 10 minutes and remove.
FDA Canning guidelines:
#pickles #dillpickles #canningpickles #makingdillpickles
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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 :)
Pint Jars:
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How To Make Old Fashioned Salt Pickles
How to make homemade salt pickles. Easy salt pickles.
The Quickest Homemade Pickles Ever | Refrigerator Pickle Recipe
My FAVORITE hack for making QUICK pickles out of almost any vegetable! Cucumbers, beets, carrots, etc! No canning required. *CLICK SHOW MORE FOR RECIPE*
SUPPLIES:
My favorite salt (Redmonds):
Sugar:
Dill seeds:
Mustard seeds:
Where I purchase my canning jars online:
My Garden Hod (in the background of this video):
???? Quick Refrigerator Pickles Recipe
From The Prairie Homestead Cookbook: homesteadcookbook.com
Per Quart Jar You Will Need:
1 cup water
1 cup vinegar (white or apple cider)
1 tablespoon fine sea salt
1 tablespoon organic sugar
4 to 6 cucumbers, depending on the size (about 2 pounds)
2 cloves garlic
3 heads fresh dill or 1 tablespoon dried dill seeds
1 tablespoon yellow mustard seeds
1⁄2 teaspoon black peppercorns
1 bay leaf
Combine the water, vinegar, salt and sugar in a small saucepan. Bring to a simmer and stir until the salt and sugar is dissolved. Remove from the heat and let cool.
Trim the blossom ends from the cucumbers and cut the larger ones into spears, if desired.
In a clean 1-quart jar, combine the garlic, dill, mustard seeds, peppercorns, bay
leaf.
Pack the cucumbers on top. Fill the jar the rest of the way with the brine, taking care to cover the cucumbers completely.
Cap tightly and shake well. Icebox pickles can be eaten just a few hours after you make them, but the flavor vastly improves after at least 48 hours in the fridge. These pickles will last about 3 months, but the garlic flavor will intensify and the pickles will increase in spiciness the longer they sit in the refrigerator.
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The BEST Quick & Easy Homemade Dill Pickles | Naturally Fermented Dill Pickles | Fermenting Recipe
We love our pickles in this house, and every summer I like to preserve them a couple different ways. We make garlic dill pickles preserved by waterbath canning, and we also ferment pickles! Fermenting pickles is something I like to do when I have small harvests of cucumbers coming in. They are a great way to preserve the harvest and get crisp pickles. Fermented pickles are also packed full of natural probiotics. This easy lacto-fermented pickle recipe is quick to make, and you don’t need to heat up your home on hot summer days with the waterbath canner going! This is a great beginner fermenting recipe.
For Jars Canning Lids:
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Fermenting Weights:
Fermenting Kit:
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Ball Complete Book of Home Preserving:
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Food Processor:
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