Dill pickles do not come close to Kosher Dill Pickles. Kosher dill pickles do not have vinegar. These are boring.
Folks! All you need is time to make good-for-your-gut pickles. First, swap out the vinegar for water. That's right--jes plain water. not boiled, unless it'll make you feel better to do so; do not add sugar. Jes' water and the following: 1 - 3 T pickling spices, plus one head of dill, 1 - 2 T peppercorns, 2 - 4 cloves of garlic, 2 - 4 T Kosher salt, and 1 oak OR grape OR horseradish leaf. Cover the cucs and/or veggies with a stone or a plate that'll keep them submerged. Cover the entire jar opening with a piece of cheesecloth, secured or not with a rubber band; move the jar to a quiet, cool part of the kitchen, and walk away to give it time. After a week, cut off a piece of veggie and taste it. IF you like the taste, use a sieve to strain the liquid into a bowl. IF you want it to be stronger, resecure the cheese cloth and wait another couple of days. IF you like the taste, but you want it to be a bit more salty, add more salt. When the taste is to your liking, pour the brine back into the jar with the veggies/cucs, cover with a lid, put the jar in the fridge, saving out one of the veggies/cucs to eat and make your gut smile. The jar I've used for decades is an old tall Ball jar with a rubber gasket and a metal spring top.
Just tried these and they were ok but I agree with several commenters that these are too sweet. The sugar is absolutely unnecessary. Will try again without the sugar and hopefully get a true dill and not half dill half sweet.
We have made Dill pickles and Kosher Dill and never have I added any sugar. All of our pickles are refrigerator pickles. They have lasted up to 7 months. We made the pickles up and put them in 5 gallon pales,
These sound delicious, but really more of a "half-sour" than a true, NYC-style dill pickle. I'll be making them as soon as my local grocery gets some Kirby cukes.
Can you make without the sugar?
A week?? When you pickle cucumbers (i.e., make pickles) the salt and vinegar act as preservatives. This means they're -preserved- longer than food that would normally go bad after about a week. Pickles will pretty much last as long as you need them to, so make a bunch! #askachef
Really good. I added 3 cloves. if you process and seal them will they last longer than a week?
Made these and served along side my fried chicken. Delicious.
Highly disappointed!! They taste like sweet pickles with garlic... nothing about them taste dill. I thought by using sugar it was to tone down something in the recipe.... need to be labled sweet not dill
How long will they keep in a fridge? I love pickles and I was thinking about a week or two to store it and have some to gobble whenever I get hungry.
Should there be more vinegar to the brine to keep it fresh a little longer?
They turned out to be great! Such an awesome recipe! It was an easy step to follow and I'm loving it so much. Thanks!
How can I see reviews?