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Our Recipe for Kosher Dill Pickles It's that time of year, and to me there are no pickles better than the ones that my parents would always make. They were the best I've ever had, and when I made them a few years ago, I was happy to see that I'd been able to make them just as good (well?). The recipe came from an old Ball or Kerr book that was my grandmother's (circa 1974), with a few "house modifications" that really made for a great jar of pickles, and uses no sugar or pre-mixed "pickling spices." The only real downside is that the pickles tend to be a just bit on the soft side rather than crunchy, but they were so good that I never cared. Using alum or "pickle crisp" may or may not take care of this one small "deficiency," but I don't recall that we ever tried using it, and I have no idea if using these would modify the taste. The truth is that it's not really necessary - they are only slightly soft and do not seem to get any softer with the passage of time. This might also be afftected by the processing time. With that, I am posting our family recipe here in the event that someone wants to try a really, really good pickle. 
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Memories of Brooklyn in my misspent youth ! Delis with a wooden barrel with great pickles ! Always use top quality ingredients , never use second quality. That will show ! | |||
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My mom used to make homemade dills and sweet pickles too, and I often helped her, along with canning tomatoes, pickled beets, peaches, pears, and tons of other fruits and vegetables, as well as bottling fish and venison. A yearly ritual. Those were the days. . . . . . . . . . .  Thanks for the recipe and the memories!  | |||
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Tas- this recipe is darn near identical to the one I use many years ago. I can't remember how I found it, but after several attempts using other recipes, I found this one. Put up the pickles in the fridge. One day my Brother in law comes over, looks in the fridge and says "Hey can I try one?" Three pickles later, he tells me "these are BETTER than Klausen." Winning recipe for sure! Doug Wilhelmi NRA Life Member | |||
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Similar to pickled okra, which is great by the way. But I really like sweet pickles, whole and sliced. Especially sliced. | |||
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Guys - I appreciate the comments, sincerely - bringing back family memories is one of my primary goals when I post things like this. I also want to preserve and share methods for folks to "put up" food like our grandparents did. It just makes sense to do it, especially in this day and age. A lot of these skills are being forgotten, and I truly believe that there will be negative consequences for forgetting these things. In our lifetimes, we could see another depression....and when it hits, it will hit ahrd, simply because people these days ahve forgotten so much..... | |||
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I wish I had the time to make me a BIG jar of those! | |||
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It's that time of year again - I've got 11 quarts of these pickles made so far, with more to come, I am sure. Get them going, guys - these are the best home-canned pickles I've ever tasted! | |||
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I've been experimenting with kosher dills this year, too. But I'm going with a recipe that involves only salt, dill and garlic. Natural fermentation, no vinegar. The first batch turned out too salty, but had the basics. My latest batch I bought a salt-water aquarium hydrometer and adjusted the brine to about 3.5% saline and added a lot more dill and garlic, being sure to bruise the dill before putting it in. This batch is producing a lot more mold on top than the last batch (part of the fermentation process). It's also much more fragrant with dill. So far it's been one week at room temperature, one week in the fridge (I put it in the fridge to slow fermentation while I was away on a bear hunt) and another 4 days at room temperature. I plan to try them this weekend and I'll post how they turned out. | |||
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Just decanted the kosher dills into jars for the fridge. Very good, right down to the cloudy brine. A touch salty (I'm going to cut the brine back to 3-3.2% next time), and still need more dill and garlic (I'm up to double what the original recipe called for) but I'm calling this a win. I'll hit the farmers market for cukes and dill this weekend and that'll be my last batch for this year. | |||
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just left a hunting lodge in Poland last week. the homemade pickles( as well as all the rest of the food) was superb. i might try this recipe to see if it compares... Vote Trump- Putin’s best friend… To quote a former AND CURRENT Trumpiteer - DUMP TRUMP | |||
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same here. Yes, those were the days! | |||
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Older thread here but I'm growing cucumbers for the first time this year at the request of ms. EK and have been looking around for recipes. Any tips on this one since it was first posted? Thanks for what is hopefully another good recipe Tas! "If the women don't find you handsome, they should at least find you handy." | |||
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I love Tas recipes! | |||
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Thank you, sir! Evan - I still make my pickles as described above; the only thing I would stress is that you want to pack the jars tightly and as full as possible, because the amounts of salt and vinegar reflect a fully-packed jar. I had one jar that only got "half-packed" and it was noticeably much more "pucker," which wasn't a problem, but something to keep in mind. The brine ingredients and amounts are perfect, if you keep that in mind. As for the other ingredients such as dill, garlic etc., I posted a range of amounts for each ingredient in order to reflect differing tastes. If there is an ingredient that you don't like as much, go with the lower end of the range, and if there is one that you really like, go for the higher end. Good luck, and let me know what you think. This is truly a good one. | |||
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I appreciate the advice and recipes- if this is anywhere near as good as the chicken masala and beer bread then ms. EK will be very very happy. "If the women don't find you handsome, they should at least find you handy." | |||
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I bet the Garlic is as good as the pickles at the end. Vlassic Farmers something or rather dil pickles come with a garlic in them. Always a fight in our family to eat it. | |||
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Look for reasonably priced pickling supplies and spices at Mills Fleet Farm stores. | |||
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The Accurate Reloading Forums THE ACCURATE RELOADING.COM FORUMS Other Topics Recipes for Hunters Our Recipe for Kosher Dill Pickles
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