What’s new at the market this week? Kirby cucumbers (aka “Picklers”). And when I see little those little gems, I gear up to make pickles, especially a family favorite Kosher Dill.
I’ve already done a post about making garlic pickles that are lacto-fermented and taste like the pickles you get at the deli. In this post, I will talk about pickle-making in general and then give a recipe for a classic Kosher dill, similar in style to what you would get at the grocery store, only better because you made it yourself from ingredients you can pronounce. It was a Blue Ribbon Winner at the Burlington County Farm Fair a few years back.
Some general hints:
- Unless you pick the cucumbers yourself, you won’t know how long they have been off the vine. Therefore you should soak the cukes in an ice water bath for at least two hours or overnight in the fridge. This will revive them and lead to a crisper end result.
- The use of a grape leaf or horseradish leaf is optional. If you are using them, they should be as fresh as possible. The leaves are high in tannins and also work to help improve the crispness of your end result.
- Smaller cucumbers will result in crisper pickles.
- Keeping the cucumbers whole will result in a crisper pickle. You can cut them into spears or rounds just before serving. Cutting the cucumbers and then pickling them usually results in a mushy pickle.
- Do not substitute the long slicing cucumbers for the small picklers. They have less dense flesh and will not hold up to pickling.
About 10 small pickling cucumbers
4 cloves of garlic, peeled and pierced
Dill fronds, Dill heads (the flowers), or dill seed
5 C water
1 C white vinegar
1/3 C salt
- Boil the water, vinegar and salt for 5 minutes.
- Pack clean quarts jars by putting in a grape or horseradish leaf in the bottom along with the garlic clove and dill (you can use a combination if you want. If you are using seeds, about ¼ t per jar). Add the cucumbers, fitting in as many as you can without bruising the cukes on their way in. Pour hot brine over the cucumbers being sure to leave adequate head space. Add a little more dill on top if you are using fronds or heads. Put the lids on and process by hot water bath for 15 minutes.
BE SURE TO FOLLOW MANUFACTURER’S INSTRUCTIONS FOR JARS AND LIDS!