If you want the long version with more details, facts, and help with the decision-making process, now is the time to jump on over to our long-version Kosher Dill Pickle recipe which gives you all that and more.
For those pickle-pros who know all the ins and outs of lacto-fermentation and “just want the recipe, please!”, here ya go! Keep reading…
The recipe that follows is the same, whether you read the long or short version. It doesn’t hold back on flavor – two heads of raw garlic cloves, dill weed, flowering dill heads, and a variety of our favorite pickling spices detailed in our pickling spice recipe, following the recipe.
In typical style, we’ve created this recipe to follow traditional methods. Instead of adding all the ingredients in at the beginning of the fermentation process, we’ve followed traditional wisdom that withholds the garlic and dill – they’re bacteriostatic – and instead, add them a few days into the fermentation process.
This technique gives the lactic-acid bacteria a good chance in the Pickl-It anaerobic environment to grow strong, generating a generous dose of carbon dioxide, dropping the brine’s pH and accumulating a healthy-dose of lactic-acid. That takes several days. We usually wait until it is time to move the Pickl-It into the refrigerator. The cold will slow the fermentation down, but it will not stop it, contrary to modern myths. Cold-storage allows for a wide-range of flavor development – the perfect time to add garlic and dill, their flavorful and healthy oils extracted by the powerful lactic acid.
Kosher Dill Pickles Made Easy!
Container size: 3-liter Pickl-It (or use two 1 1/2-liter Pickl-It or three 1-liter Pickl-It containers)
Brine: 3% strength – 59 grams high-quality sea salt, stirred-to-dissolve in 8-cups filtered, non-chlorine, non-fluoridated water (simple brine recipes
- 3-4 pounds small, no-wax Kirby-style pickling cukes, preferably no wider than 1 1/2-inches; try to select ones that are uniform in size
- 2 heads garlic, peeled
- 4-5 heads flowering dill
- 1-cup blanched pearl onions (cut “X” in root end with sharp knife, blanch for 1-minute; rinse under cold water, “pop” onion through “X” removing from outer skin)
- 2-T organic pickling spice blend (purchased or home-made, recipe follows)
- 2-3 small, or 1-2 medium organic grape leaves
- Remove lid from the Pickl-It container for easier filling
- Insert airlock into Pickl-It lid; set aside
- Make sure all traces of the cucumber blossoms are removed; scrub all debris, sand from pickling cukes
- Pack and alternate pickling cukes, pearl onions (if you’re using them!) and whole-spices into the Pickl-It; rows and layers work best, rather than just randomly dumping them into the jar; this reduces oxygen space and is more efficient.
- Note: Add garlic cloves and dill heads on the day the Pickl-It cucumbers are moved to the fridge. And yes, keep the airlock on for at least 3 months!
- Do not load the cucumbers any higher than the jar “shoulder”
- Place Pickl-It Dunk’R on top the pickling cukes, holding them under the brine. Hint for using carrot strips under Dunk’R to hold pickles down.
- Install Pickl-It lid on Pickl-It jar
- Fill airlock with 1 1/2 T water
- Place Pickl-It in dark corner of counter, its sides covered with a towel
- After 24-hours, you should notice small carbon dioxide bubbles throughout the brine – this is normal, a sign of good, healthy fermentation. A “froth” or “foam” will accumulated on top the brine. Ignore it. Unlike other methods of so-called methods of “fermentation” that allow oxygen into the jar, Pickl-It locks the oxygen out. The “foam” or “scum” in the Pickl-It isn’t loaded with mold or oxygen-fed yeast. It is simply the result of a good batch of CO2 – carbon dioxide – which shows you’ve got a great batch of pickles.
- If your room temperature is between 68-74F, leave the Pickl-It container on the counter for 5-7 days, then add garlic and dill.
- Move the Pickl-It to the refrigerator for 20-days.
- Remove one pickle and slice in half. If there is a uniform green color throughout the pickle’s interior, without white spots or streaks, your Kosher Dill Pickles are ready to eat!
- If you have white spots or white streaks, return the re-latched Pickl-It to the refrigerator for another 7-days. Check progress again, and continue to repeat until there is even coloration. Enjoy!
- If you are preserving your cucumbers, and using multiple Pickl-It jars, the “cukes” will last up to 15-months when made and stored in the Pickl-It.
- Here’s how to use the Plug’R to ensure good long-term preservation: After 3-months, remove the airlock from the Pickl-It containers that will be stored long-term in the refrigerator. Place the Pickl-It Plug’R in the grommet, after removing the airlock. When removing pickles from the Pickl-It, remove the Plug’R and restore the airlock ( be sure to fill it with water). That way, any oxygen that rushes into the Pickl-It, when food is removed, is pushed back up and out the airlock, after the lid is latched closed.
Pickl-It Pickling Spice Blend
- 1 cup mustard seeds
- 3/4 cup coriander
- 1/2 cup whole allspice
- 1/2 cup black or mixed peppercorns
- 1/2 cup 3-inch cinnamon sticks
- 1/2 cup dill seeds
- 1/2 cup mace
- 1/4 cup cardamom seeds
- 1/4 cup whole cloves
- 10 bay leaves
- 6 (dried) hot peppers
- 4 1-inch pieces dried ginger (optional)
- Stir all ingredients in a glass jar, preferably wire-bail
- Store up to 12-months – or longer. We’ve had batches remain crispy and flavorful for 18-months. But we make and store all our ferments in the Pickl-It. Moving Pickl-It food into a mason jar, or into a plain wire-bail jar, greatly reduces their life and probiotic value due to oxygen exposure.
| Nutritional Benefits of Dill
Botanical Description of Dill
New York Food Museum
Long-version Kosher Dill Pickle recipe
Open Crocks are a Crock – Reviews why modern open-bowl, open-crock lacto-fermentation techniques are not traditional.
Recreating Grandma’s Kosher Dill Pickles
Simple Brine Recipe
Pickl-It versus Harsch Crock – Pickl-It wins by a landslide!
|by Kathleen in Recipes | Permalink|
Did you know...
Sauerkraut-making requires the bacteria Leuconostoc mesenteroides and Lactobacillus brevis to ferment sugars that provide a variety of such organic products as lactic acid, acetic acid, ethanol, and mannitol. These bacteria are known as ‘heterofermentative’ bacteria. Later a ‘homofermentative’ bacteria, Lactobacillus plantarum takes over, producing only lactic acid.
—Cabbage + Microbes = Sauerkraut
Your website is just incredible. Easy to follow and lots of info. Can’t wait to try out your Pickl-it jars. I’ve made many lactic acid pickles, always a struggle to keep air & the wrong beasties out.
—Mary C, Buena Vista, Colorado