Thursday, September 11, 2014

Kosher Dill Pickles

     First off, let me make it clear that these pickles are not truly Kosher. Our house would never pass a Kosher certification. The six pound pork shoulder in the freezer pretty much locks that one up. We don't even grow the veggies right. According to Leviticus 19:19 and Deuteronomy 22:19, we screwed up since we grew our cucumbers in a field with a bunch of other seeds. So, semantics (or Semetics "I'll be here all week! Try the veal and tip your servers! Don't forget the 9:30 show is nothing like the 6:30 show; you can't bring your kids to the 9:30 show!") aside, these are just some tasty pickles to nosh on as you see fit. Eat them from the jar, use them in a potato salad, or slap them on a hot dog (WITHOUT KETCHUP. Please, I'm begging you, don't put ketchup on a hot dog). As always, notes and changes are in blue. 

Kosher Dill Pickles
via Better Homes and Gardens Home Canning Cook Book

  • 2-1/4 pounds 4-inch cucumbers (we just used whatever cucumbers we had on hand. No clue as to type. If they weren't 4 inches, we just cut them down to make sure they'd fit in a pint jar)
  • Fresh dill heads (LOL WUT? No clue as to what they're asking for. I, for one, refuse to decapitate an innocent dill. We used a teaspoon of dill weed in each pint jar)
  • Garlic cloves
  • Hot red peppers (we used whole dehydrated cayenne)
  • Pickling salt
  • 4 cups cider vinegar
  1. Wash cucumbers. Pack them in hot quart jars, leaving 1/2-inch headspace (we derail almost immediately. One, we used pint jars. Two, we used full sized cucumbers, so we cut ours into spears, then shortened them as needed to get them in pint jars. We did, however, wash them. I think.)
  2. To each quart, add 2 heads fresh dill, 1 clove garlic, 1 hot pepper and 1 tablespoon pickling salt
    (if you're doing it our way, you'll be adding to each pint, 1 teaspoon dill weed, 1 clove garlic, 1 dried cayenne and 1-1/2 teaspoons pickling salt)
  3. In a medium saucepan, combine vinegar and 3 quarts of water. Bring to a boil.
  4. Pour boiling liquid over cucumbers, leaving 1/2 inch headspace. Adjust lids.
  5. Process in boiling water bath (20 minutes for quarts, 15 for pints)
  6. Yields will depend on how committed you are to violently jamming cucumbers into the jars.
  7. As always, if you're not familiar with canning, go to the National Center for Home Food Preservation to avoid poisoning anyone.
Good times!

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