homemade kosher pickles
- berel Feb 28, 2008 06:23 AM
I posted this on another thread, but it's definetly worthy of it's own thread
You'll need a wide mouth gallon jar
1.cut up some fresh garlic and put it in the bottom of the jar with a tablesppon or two of pickling spices
2. you need to pack the cucs (approx 5 lbs go into a gallon jar) so that they don't float around and not to tight that they get squished (if they're not backed just right you'll get soft mushy pickles)
3. half way thru packing the jar cut up some more garlic and throw it in
4. finish packing the cucs, if theres still room at the very top (not enough room for another pickle) cut up some celery to fill the void)
5.dissolve 4 tablespoons of salt in some hot water. You need 4 tablespoons of salt for every quart of water you'll be making as the brine.
6. fill the cuc packed jar with the brine, seal the jar. Pressure from the pickling process will eventually force water out of the jar over the next few days, so you may need to add water from tim eto time to keep the pickles covered. do not refrigerate until you've recahed your desired sour level. You should have half sour pickles in 2-3 days and a couple of days longer for sour pickles
let us know how they turn out
I LOVE PICKLES! Thanks for the recipe! I throw a few whole peppercorns into my brine, for a little back-kick. Instead of a plain glass jar, I've used a nifty product called The Perfect Pickler, which is essentially a glass jar with a bent plastic tube that comes out of a hole in the lid, giving room for the gases to expand without getting brine all over the place. It's available online at www.perfectpickler.com. They also have some great recipes.