Video:Homemade Kosher Pickleswith Heidi Dehncke-Fisher
Crunchy kosher pickles are a delicious snack, and also easy to make at home. See how to make your own kosher pickles from a family recipe that has stood the test of time.See Transcript
Transcript:Homemade Kosher PicklesHi, I'm Heidi Dehncke-Fisher and welcome to About.com. Today I'm going to take this batch of Kirby cucumbers and turn them into nearly new pickles.
Many cultures around the world have been pickling for centuries. This recipe comes from my stepfather in New Jersey who has been farming and making his own pickles for decades.
Choose a Pickle JarYou can use any type of container that tightly seals to make these, you don't have to buy mason or pickling jars. Old spaghetti sauce jars do fine, as do Tupperware. The main thing is to crowd the pickles as close together in the container as possible.
Cucumbers Used in PicklingAs far the type of cucumber to get pickled, this recipe calls for Kirby cucumbers. This short versatile cucumber is used a lot for pickling. Perhaps it's a pickling favorite because of its thin skin and barely noticeable seeds.
Assess the Amount of Jars NeededThis recipe assumes quart size jars on hand and the ingredient amounts are per jar. So multiply the amount given - by the number of jars you intend to make per jar
Kosher Pickle IngredientsFor this recipe, you'll need:
- 5 pickles, sliced or whole depending on your preference
- 9 oz water
- 5 oz. white vinegar
- 1/4 tsp sugar
- 2 dill heads and stems or equivalent
- 1 large clove garlic
- 1 onion (about the size of a golf ball)
- 1 tbsp Kosher salt
Prepare the Kosher PicklesBring liquid to boil, pour over contents of jar to cover, put cover on jar. Let sit overnight then store in the refrigerator. They should be ready to eat in about 10 days.
The longer they are stored the more dill flavor they have. Pickles last a long time - and go with many types of foods or by themselves as a tasty snack.
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