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Dill Pickles

Dill Pickles

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Dill Pickles

Food; Eating

Ingredients:

  • 1 32-oz glass jar with lid
  • 16 oz. water, room temperature
  • 2 tbsp. Kosher salt
  • 2 tbsp. pickling spice
  • 3 medium cloves of garlic
  • 5-6 Kirby cucumbers
  • 1 sprig fresh dill

Directions:

  • Add water and salt to the glass jar. Place lid on tightly and shake vigorously to dissolve salt. Add pickling spice and garlic cloves. Cover and shake again.
  • Wash cucumbers. Be sure to remove the stems. Pack as many cucumbers as possible into the jar. Wash the dill and inspect for bugs. Lay the dill frond on top of the cucumbers.
  • Loosely place the lid on top.
  • Leave the jar out on your countertop (or on a windowsill) for one day. Then move it to the refrigerator for three days.
  • Open and enjoy.
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9 Comments
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Bella Brooklyn November 2, 2017

my mother in law used to put a piece of bread on top Reply

Anonymous Scarborough ON August 6, 2017

My mother's recipe adds horseradish root (about one tablespoon of grated root per jar) and an oak leaf. The horseradish gives it a bit more of a bite. The oak leaf is simply tradition near as I can tell. Reply

judie Richland July 14, 2017

I made these pickles a few summers ago in a larger amount. I remember addind tumeric root to the mix. Could this be added to this recipe? If so how much would I use? Reply

carlyn semper Boerne, TX June 28, 2017

kosher dill pickles What is the amount of vinegar? Reply

Kimberly TaylorLewis Wilmington June 27, 2017

Pickles Anyone tried this recipe,I did chips and spears,hope they taste ok. Reply

Natan Las Vegas December 15, 2016

Storage Time Is one day the max time allowed on the counter, or can it stay for longer periods of time should one be away from the home? Thanks Reply

Chabad.org Staff September 15, 2016

vinegar No, there is no vinegar here. These are brine pickles. Reply

Anonymous NY September 12, 2016

No vinegar? Is there no vinegar in this recipe? Reply

Gisele Schoenberger August 2, 2017
in response to Anonymous:

No, look it's about spices, salt and fermentation. I'm going to try it : ) Reply

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