Emeril’s Kosher-Style Dill Pickles – Recipe

Kosher-Style Dill Pickles
Yields 3
Cold and crispy garlicky pickle slices.
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  1. 1.5 lbs pickling cucumbers, such as Kirby
  2. 6 sprigs fresh dill
  3. 3 C water
  4. 1 C distilled white vinegar
  5. 2 T kosher salt
  6. 9 cloves garlic, smashed
  7. 2 bay leaves, crumbled
  8. 1 t dried dill weed -or- dill seeds
  9. 1/2 t black peppercorns
  10. 1/2 t whole fennel seeds
  1. Trim stem and blossom ends off cucumbers, and slice them into 1/4" slices; divide the cucumber slices evenly among 3 pt jars, then add 2 dill sprigs to each container.
  2. Combine all the remaining ingredients in a small saucepan and bring to a boil, reducing the heat to a simmer and cook for 5 minutes.
  3. Ladle the hot brine over the cucumbers, being sure to get 3 cloves of garlic into each container.
  4. Set the jars aside, uncovered, to cool for 1 hour at room temperature.
  5. Refrigerate the jars for 1 hour, then cover and store in the refrigerator for up to 3 months.
  1. Yummy, but could be stronger.
Adapted from Farm to Fork
Adapted from Farm to Fork
The Plant Lady http://www.theplantlady.com/

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