Nana Recipe Wednesday–Kosher-Style Dill Pickles

by Sarah on September 21, 2011

Summer.  Picnics.  Grilling.  Eating dinner outside.  Pickles.

Nana used to make pickles every summer.  Bread and butter pickles, kosher style dills, garlic pickles, dilly beans.  Then served them for the rest of the year in relish trays in the middle of the dining table.  Whatever happened to the relish tray?  I still own a few but why did that trend die?  I think I shall bring it back, single handedly, with my vintage relish trays and homemade pickles.

Once again, a late visit to the farmer’s market proved fruitful (ha!  get it?) and I came home with a big ol’ bag of discounted cucumbers. Not to mention that beautiful bouquet of chilies.  All the better to make pickles with.

Pickles are pretty forgiving.  And it’s fun to experiment with flavors and spices here too.  Just stuff the flavors into the jar.  Add the cucumbers (whole or sliced), the vinegar and top with boiling water.

If you have big jars you can leave the cucumbers whole.  I only had these pint jars so I cut them in half so they would fit in better.  You could do spears if you want, too.

Now’s the time for pickling, by the way….end of summer, last of the summer produce, cheap prices at the farmer’s market.  Just go to Smart and Final or Costco and grab a big jug of white vinegar and some spices and get to work!  Next summer, you’ll be out on your very own deck, grilling or having a picnic and you can have your own relish tray with your own homemade pickles!

 

Nana Recipe Wednesday–Kosher-Style Dill Pickles

Ingredients

  • Per pint jar:
  • 1 tsp salt
  • 1 Tbsp white vinegar
  • 1 whole chili pepper
  • 1 tsp black peppercorns
  • 1 tsp pickling spice
  • 2-3 tsp dill seed
  • 1-2 sprigs fresh dill
  • 4 cloves garlic, split
  • fresh cucumbers, cut in halves if you wish

Instructions

  • Put salt and vinegar in jar. Add 1/2 of seasoning. Pack cucumbers tightly. Add remaining seasonings. Fill to 1/2" of top of jar with lukewarm tap water (I used boiled).
  • *Nana says: Screw caps on tight. Invert jars overnight. Turn right side up next day. Wait 7 days for crisp pickles. Refrigerate to stop pickling process and store.
  • **UC says: Can using the water bath method.
http://www.undercovercaterer.com/2011/09/nanas-kosher-style-dill-pickle-recipe/


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