How to Make Crunchy Kosher Dill Pickles

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The first thing you want to do when making crunchy kosher dill pickles is scrub them and wash them very thoroughly. Make crunchy kosher dill pickles with help from a culinary professional in this free video clip.

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Video Transcript

Hi, my name is Lynnae with Lynnae's Gourmet Pickles. And today I'm going to show you how to make a crunchy kosher dill. Now first what you want to do is wash and scrub your cucumbers. If they do have a wax buildup on them easiest thing to do is to put them in the sink with some water and a cup or two of vinegar. And let them sit for about 45 minutes. Really easy way to naturally clean your cucumbers. So once that's done first we are going to make the brine. And we are going to add a cup of water which I have in my pan here. And add to it a cup of vinegar. About a half a tablespoon of pickling salt. And a half a tablespoon of pickling spices. Now we are going to put that on a stove and bring it just until it gets to a boil. After that you can turn the stove off and just let it cool while we prepare our cucumbers. So I am making mine into spears but you can cut them up however you want. The important thing to do is to make sure you cut off the tips of either side of the cucumber. They actually contain enzymes that can really create a mushy pickle. So to keep it nice and crunchy just trim off the ends. And then cut them up however you'd like. So for my spears I'm going to put a clove of garlic at the bottom. Along with some fresh dill. And I'm going to add some fresh peppercorns. So I'm going to put three or four fresh peppercorns at the bottom of the jar. Gives it a really nice spice. Now holding the jar sideways is the easiest way to pack the cucumbers in. So pack them until they are nice and full but not so tight that you are squeezing the last spear in. Once that's done you can add some more garlic and dill at the top if you'd like. I like to add one or two more cloves of garlic as well as a little bit more dill. And then we are going to take that brine that we've already prepared and we are going to pour it over our jar. Pour it just until it reaches the bottom lip leaving about a half an inch of head space. From there we are going to seal it. And put it in a hot water bath for 20 minutes. You want to boil it for 20 minutes. And then take it out. And I like to set mine upside down for a few minutes and then let it cool. Flip it over to make sure it gets a good seal. And you want to let it sit for a couple of weeks just to let the flavors really soak in. And after that you have a crunchy kosher dill.

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