Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



Kosher Dill Pickles

August 12th, 2011 · 14 Comments

Kosher Dill Pickles
Kosher Dill Pickles

As the garden bounty continues in full swing, the kitchen has seen a lot of action with canning, putting up, preserving, and saving our harvest for the coming months. Many days from now, as these jars open up in the deep of winter; they will be a reminder of summer days and wishes for warmer weather which will be floating in our dreams. How can I say that when we have been breaking high temperature records in thousands of cities across America? Because come January and February when snow is blanketing thirty percent of the northeast, we will be cracking open a jar of pickled kosher dills and thinking of our prolific cucumber vines from June, July and August.

The Garden of Cucumbers

Cucumber Trellis
Cucumber Trellis
Cucumber on the vine
Cucumber on the vine

This recipe is adapted from the Ball Blue Book guide to preserving, 100th Anniversary Edition, 1909-2009 as found on page 50.

This recipe makes about 7 pint jars or 3 quart jars of kosher dill pickles.

Step by step with accompanying photos.

Cut the cucumbers to size fitting the jars and appropriate head space. I used a straw and cut it to fit the correct ¼-inch headspace to fit the jars.

Cucumber spears sliced
Cucumber sliced into spears

Using the aid of the Ball headspace tool to ensure cucumber spears fit jar.

Using a straw to measure top of jar headspace
Using a the Ball headspace tool to measure cucumber spears

Wash cucumbers and drain well.

Wash cucumbers and drain well
Cucumbers in stainless steel bowl getting a nice cool bath.

Combine the sugar, salt, vinegar and water in a large sauce pot, stir to dissolve the sugar and salt. Add the pickling spices which have been placed into a cheesecloth bag or tea strainer.

Pickling spice brine
Pickling spice brine

Pickling Spices.

Pickling Spices
Pickling Spices (Make your own pickling spices, recipe to come)

Pickling Station

Pickling Station
Pickling Station

Pack cucumbers into jars. Ladle hot brine / pickling liquid into jars to within ¼ inch headspace.

Pack cucumbers into jars
Pack cucumbers into jars

Adjust two-piece lids and bands.

Adjust two-piece lids and bands
Packed jars are now ready for the canner to be processed

Process jars in water bath for 15 minutes.

Process jars in water bath for 15 minutes
Process jars in water bath for 15 minutes

Allow jars to cool 24 hours then label.

Kosher Dill Pickles
Kosher Dill Pickles

The recipe…

Ingredients
6 – 8 Lbs Cucumbers, cut to fit jars and into spears
¾ Cup Sugar
½ Cup Pickling or canning salt
1 Qt White vinegar
1 Qt Water, filtered
3 Tbsp Pickling spices
14 Cloves Garlic
7 Each Bay leaves
3 ½ Tsp Dill seed, divided
3 ½ Tsp Mustard seed, divided

 

Procedure Steps:
1. Wash the cucumber spears and then drain well.
2. Combine the sugar, salt, vinegar and water in a large sauce pot, stir to dissolve the sugar and salt. Add the pickling spices which have been placed into a cheesecloth bag or tea strainer. Bring to a boil, and then reduce heat to a simmer for 15 minutes.
3. Pack cucumbers into cleaned and prepared hot jars. Ladle the hot brine / pickling liquid into jars and over cucumbers, leaving a 1/4 inch head space. Add 1/2 tsp each of the dill seed and mustard seed, 2 cloves garlic, and 1 bay leaf into each jar. Remove any air bubbles, and then adjust liquid again to 1/4 inch head space.
4. Adjust the two-piece lids and screw bands finger tight onto jars.
5. Bring water processing pot to a boil with jars, and process pints and quarts for 15 minutes. Turn off heat and remove lid and allow jars to rest in hot water for 5 more minutes. Then remove jars from hot water bath and allow to cool on a kitchen towel, evenly spaced with room to cool for 24 hours. Check bands and lids for proper seal, if not sealed properly, process again. Label and date, then store pickles for two weeks before opening and for up to one year. Once jars are opened, refrigerate for up to two weeks.

 

Bon appétit!
CCR
=:~)
©2011 CCR

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Tags: Canning · Preserving · Recipes

14 responses so far ↓

  • 1 AnnNo Gravatar // Aug 12, 2011 at 6:47 pm

    Oh – this is FABULOUS! What type of pickling spice do you use? Does it have allspice? I am allergic and have a hard time finding pickles without allspice… I am DETERMINED to make them next year! Buzzed!

  • 2 DrickNo Gravatar // Aug 12, 2011 at 7:41 pm

    beautiful garden Ryan, very nice cukes too… I had all intentions of putting up jars of pickles this year, guess I am gonna have to grow my own, never did see any I liked… very nice recipe too, I use several recipes from family but also like the AL extension book my grandmother had… just can’t beat a good pickling recipe

  • 3 The Mom Chef ~ Taking on Magazines One Recipe at a TimeNo Gravatar // Aug 12, 2011 at 8:58 pm

    Wow. That’s a wonderful step-by-step process. I didn’t even know there was such a thing as a headspace tool.

    I also love the cucumber trellis and wanted to pick those two right off that vine! They’re perfect.

  • 4 ElizabethNo Gravatar // Aug 13, 2011 at 8:31 pm

    Love the photos of the step-by-step process and the fact that you pickle. I believe canning and preserving is coming back in a big way. I have been concentrating on jams and compotes for the moment, but I am making a big batch of crock pickles that are resting right now for putting up next week. Visit me at Preserved and Pickled.

  • 5 claudia lamascoloNo Gravatar // Aug 13, 2011 at 9:58 pm

    Fresh pickles are the best great job! Congrats on making the Top 500 bloggers!

    http://www.cellarer.com/best-cooking-blogs

    Awesome!!!!

  • 6 IrenaNo Gravatar // Aug 15, 2011 at 12:24 am

    Amazing post..love the garden, veggies and final product…very informative, Thanks:)
    ttps://mywanderingspoon.wordpress.com/2011/08/14/seafood-lunch-the-beach-smores-real-taste-of-summer/

  • 7 Cajun Chef RyanNo Gravatar // Aug 15, 2011 at 10:34 am

    Thanks folks for all the wonderful comments!
    Claudia, I had no idea I made a list, wow #496 is amazing!

  • 8 Gera@Sweets Foods BlogNo Gravatar // Aug 15, 2011 at 8:44 pm

    I’d love having those pickles for dinner with some beef-dish right now! Spectacular all the photos 🙂 Congrats for being on that list!!

    Cheers,

    Gera

  • 9 ShelbyNo Gravatar // Aug 16, 2011 at 5:28 am

    I grew up on homemade pickles and store bought is just not the same. Great post and congrats on making the top 500 food blogger list!

  • 10 marlaNo Gravatar // Aug 16, 2011 at 9:11 am

    I love a great dill pickle and there is nothing like homemade.

  • 11 CurtNo Gravatar // Aug 19, 2011 at 8:42 am

    Those sound great.

    It’s a lot of work, but I sure do miss gardening and canning. So much better fresh!

  • 12 jenjenkNo Gravatar // Aug 30, 2011 at 3:09 pm

    LOOOOVE dill pickles! i’ll have to remember this for next year – i’m out of cucumbers now…

  • 13 egbNo Gravatar // Aug 30, 2011 at 7:20 pm

    I just recently made my first round of dill pickles. This a great tutorial! Well done.

  • 14 Megan's Cookin'No Gravatar // Sep 15, 2011 at 10:43 am

    I love canning. I usually make jams. I’ve never made pickles but I bookmarked this for when I do. No garden this year but you never know about next year.