Frieda Goodwin is a professional nutritionist with a passion for pickling. She is an advocate for the health benefits of pickled foods and takes delight in crafting recipes that are as nutritious as they are delicious. Frieda finds joy in educating others about the art of pickling and ways to incorporate these foods into a well-rounded diet.
Hey there! If you're craving that classic New York-style kosher dill pickle flavor, you've come to the right place. I'm here to share with you my favorite recipe for making these delicious pickles right in your own kitchen.
To start, you'll need a few key ingredients: fresh cucumbers, pickling salt, distilled white vinegar, water, garlic cloves, dill seeds, black peppercorns, and red pepper flakes (optional for a little kick). These ingredients come together to create that tangy, crunchy, and oh-so-satisfying pickle taste.
Here's a step-by-step guide to making your own NY-style kosher dill pickles:
1. Wash and prepare the cucumbers: Start by thoroughly washing your cucumbers to remove any dirt or debris. Trim off the ends of the cucumbers and slice them into spears or leave them whole if you prefer.
2. Prepare the brine: In a large pot, combine 4 cups of water and 1/2 cup of pickling salt. Stir until the salt is fully dissolved. Bring the brine to a boil and then remove it from the heat.
3. Pack the jars: Take your sterilized canning jars and pack them tightly with the cucumber spears or whole cucumbers. Add 1-2 garlic cloves, 1 teaspoon of dill seeds, 1/2 teaspoon of black peppercorns, and a pinch of red pepper flakes (if desired) to each jar.
4. Pour in the brine: Carefully pour the hot brine over the cucumbers, leaving about 1/2 inch of headspace at the top of each jar. Make sure the cucumbers are fully submerged in the brine.
5. Seal and cool: Wipe the rims of the jars clean, place the lids on top, and screw on the bands until they are fingertip tight. Allow the jars to cool at room temperature for about an hour.
6. Refrigerate and wait: Once the jars have cooled, transfer them to the refrigerator. Let the pickles sit for at least 24 hours to allow the flavors to develop. The longer they sit, the more flavorful they will become.
7. Enjoy your homemade NY-style kosher dill pickles: After the waiting period, your pickles are ready to be enjoyed! They can be stored in the refrigerator for up to a month, but trust me, they won't last that long.
There you have it! A simple and delicious recipe for making your own NY-style kosher dill pickles. These pickles are perfect for snacking, adding to sandwiches, or serving alongside your favorite deli-style meals. Plus, making them at home allows you to control the ingredients and ensure they're fresh and free from any unwanted additives.
If you're looking for more pickling inspiration, be sure to check out our website, Just Pickling. We have a wide range of pickling recipes, tips, and tricks to help you become a pickling pro. Happy pickling!
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