Ball Kosher Pickle Mix Recipes
REFRIGERATOR KOSHER DILL PICKLES
I've used this dill pickle recipe as long as I've grown cucumbers. It's easy to make and the pickles taste amazing. I make these in small batches every couple of days as the cucumbers in my garden get big enough to use. They keep for around 6 month in the refrigerator if you don't eat them first.
Provided by PAUL P.
Categories < 15 Mins
Time 5m
Yield 1 quart, 16 serving(s)
Number Of Ingredients 10
Steps:
- Add salt and spices to each jar. Add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly. Fill jar to within 1/2 inch of the top.
- Add pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly.
- Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last approximately 6 months in the refrigerator.
Nutrition Facts : Calories 15.8, Fat 0.3, Sodium 438.9, Carbohydrate 2.9, Fiber 0.5, Sugar 1, Protein 0.6
KOSHER PICKLES, THE RIGHT WAY
Pickles are Jewish deli staples, but you can make them yourself. It's kind of a project, but how cool is it to be able to say, "I made those pickles." These pickles will keep well for up to a week in the refrigerator.
Provided by Mark Bittman
Categories condiments, appetizer
Time P1D
Yield About 30 pickle quarters or 15 halves
Number Of Ingredients 4
Steps:
- Combine the salt and 1 cup boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool the mixture, then all the remaining ingredients.
- Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to keep the cucumbers immersed. Set aside at room temperature.
- Begin sampling the cucumbers after 4 hours if you quartered them. It will probably take 12 to 24 hours or even 48 hours for them to taste pickled enough to suit your taste.
- When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature and more slowly in the refrigerator. They will keep well for up to a week.
Nutrition Facts : @context http, Calories 6, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 72 milligrams, Sugar 1 gram
KOSHER DILL OKRA PICKLES
Simple dilled okra pickles. This recipe can also be used to make last of the summer small green tomato pickles. Taste is very similar to Texas Brand Okra Pickles.
Provided by Taylor in Belgium
Categories Vegetable
Time 45m
Yield 6 pints
Number Of Ingredients 7
Steps:
- Wash and drain okra.
- Prick each okra several times with a pin, or cut small slit with knife.
- Put 1 clove garlic and 1/2 tsp mustard seed in the bottom of each jar.
- Pack okra into jars.
- Put a small bunch of dill or about 1 tsp dill seed on top of okra.
- Boil water, vinegar and salt together until salt is dissolved.
- Fill jars with boiling solution to within 1/2 inch from top.
- Process in boiling water bath for 10 minutes.
Nutrition Facts : Calories 104.2, Fat 0.7, SaturatedFat 0.1, Sodium 7000.2, Carbohydrate 17.6, Fiber 7.6, Sugar 2.9, Protein 5.2
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