Ferment Kosher Dill Pickles ~ The Real Way
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- Опубліковано 3 жов 2024
- Did you know that Fermented Dill Pickles aka Kosher Dill Pickles aka Real Dill Pickles do not have vinegar in them? they are simply a salt brine with cucumbers and any other items you wish. Your grandparents may remember going into a market/store/deli and seeing pickles in big barrels, this is that same type of pickle!
EDIT: APPARENTLY THIS LINK HAS NOW BEEN TAKE DOWN AND IS NO LONGER AVAILABLE ONLINE, HOWEVER i PRINTED IT OUT AND YOU WILL SEE THE rECIPE PART OF THE ARTICLE AT THE BOTTOM OF PAGE.....Today i'm following Moe's recipe for kosher dill pickles, 4.25% brine. Here is the article and recipe: www.chowhound....
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THE SCIENCE
1 32 OZ plastic deli container with lid (you’ll see why later)
16 oz spring water, room temp
2 tbsp Diamond Kosher Salt (brand is important, not all kosher salt is the same and will measure differently) If you can’t find Diamond Kosher salt, you should know that I weigh mine out at about 20g.
THE ART
This part is to taste so modify Moe’s recipe as you see fit.
Approx 2 tbsp pickling spice (more on this later, not all Pickling spices are the same)
If your pickling spice does NOT contain small whole dired red peppers, add a couple toyour mix- 1 to 2 for mild, several more for a less traditional spicy pickle.
2-3 med cloves garlic
Several Persian cukes (try to find ones that are not too long and will fit comfortably in the 32 oz deli container. If they are too long to fit, dn’t worry-cut them in half. They will pcile just as well
1 sprig fresh dill
THE INSTRUCTIONS
Add water and salt to plastic deli container. Place lid on tightly and shake vigorously to dissolved salt
Add pickling spice, replace lid and shake
Add garlic cloves
Inspect the cukes, make sure that stems have been fully trimmed , as these can over ferment and cause the pickles to too easily soften. Pack pickles vertically in the container. The idea is to pack them tightly down into the container so that they will resist floating to the top. You want to keep them fully submerged in the brine and they will not want to cooperate Pickle tips that are exposed above the brine will not ferment at the same rate.
Lay the dill frond ON TOP of the brine! The dill is not part of the brine and it will infuse its essence as the pickles ferment. This is not to say that you should worry if it submerges on it’s own (it eventually will)
Loosely place the lid on top- DO NOT seal it down tightly. As the cucumbers ferment they will give off gas which will cause a sealed lid to bulge and possibly pop off unexpectedly. You may wish to poke small holes in the plastic lid to help with ventilation.
Leave he cucumbers out on your counter top (or window sill) for one day (I left mine out for two and it helped to speed up the fermentation tough I wouldn’t leave it out for much longer). The warmer temps will help to activate the fermentation process. REmember, placing the pickles in the fridge does not stop the ferment- only slows it down.
Place pickles in the fridge. You may see bits of white scum float to the top as a byproduct of fermentation. I don't bother to skim mine as there really was very little and the results were great. But feel free to skim yours if you like. Rabbi Marcus didn’t mention anything about skimming
And now the results. Please note that these timetables are specific to my experience in LA’s summertime weather- actual time will vary depending on your climate, room temp and the temperature of your refrigerator.
In my experience, I have new pickles after 3 days, half sours after about a week and a half, and full sour after 3 weeks. And that’s Moe’s method in an admittedly over detailed, ungainly nutshell.
Our final note on pickling spice. Moe told Rabbi Marcus that no professional pickle maker makes his own pickling spice- they all buy it in vast bulk quantities from the same general suppliers. As a result, the Rabbi basically told us to go to any store and buy some. This turned out to be a little more of a problem that I anticipated. The pickling spice handed out at the workshop yielded perfect pickles. (I don’t know who he purchased it from) But pickling spice mixtures are indeed different, as I found out after buying quantities of Penzey’s pickling spice, cloves don't belong in a kosher dill brine.
I’m still trying to figure out what the perfect pickling spice combo for a kosher dill is. In the beld we used, at the workshop, I was able to identify crumbled bay leaves, yellow mustard seeds, whole dried red chile peppers and dried dill seed. However, there were other spices I simply was not able to identify.
Go forth and make Moe’s pickles, new disciples.
Mr Taster
https:wwwchowhound.com/post’finally-real-honest-hashem-method-making-real-east-side-salt-805067
The link to the recipe doesn't work
aha, I just looked it up and it has now been taken down from the ChowHound Site boo! luckily I have a binder I print everything out that I don't want to loose.this is exactly as it was written as you can see by my video I took the info and made changes such as they suggest a 32 ounce deli container with tight fitting lid, I used a mason jar.
32 oz platic deli container with lid
16 oz spring water
2 tbs Diamond Kosher Salt (I use a 4.25%brine, it's more exact to use the math)
2 tbs pickling spice (home made or purchases)
2-3 cloves garlic
several persian cukes
add water and salt to plastic deli container. Place lid on tightly and shake vigorously to dissolve salt
add pickling spice, replace lid and shake
add galic
inspect cukes ,make sure they are trimmed (blossom end must be cut off). add into the brine, make sure ALL ingrediats are under the brine (use a weight if needed)
lay dill on top
loosely plac the lid on top, do not seal tightly
leave on your counter for 1-2 days (I leave mine out for more than a week, I like a sour pickle) warmer the temp the shorter the ferment time.
when it reaches the sour level you like, put in the fridge.
If white scum forms on top remove (this is Kham yeast I have another video on it if you want more info) just make sure it's not mold
eat.
Thank you very much 😊
@@jhjkrahn good luck, let me know if you run into any issues...I've got a half gallon and a quart fermenting away on my counter right now! yummmm
@@OldSchoolPrepper Will do, thanks!
I LOVE this video!!
I’m embarrassed to say, I made pickles for the 1st time last year with the cucumbers I grew, buuuut I tried one of those packets. I’m POSITIVE these are going to be way better and taste amazing! I’ll definitely have to try it. 💚
July something else, lol. The crunch, my mouth is watering.
oh Colleen, you'll never go back to regular pickles...then you can do real sauerkraut and move on....nothing more satisfying than eating something you grew and preserved.
"Meow, meow, meow, meow"! Its OK to call them pickles on the vine; we all know that's what they are meant to be.
Batman! thanks ☮️
I just did my first pickle batch. I've been wanting to make kosher for years and for some reason I did everything else first. Kimchi, then sauerkraut and peppers but I finally did it.
I went 2 and a half weeks and I saw the pickling pack at my local store,I immediately dropped it. I'm with you, Cinnamon is a no for pickles and personally anything savory.
I hadn't learned the tannins trick and will be trying again very soon, with added Bay leaf
Yay! You are awesome for trying new things! Keep up the great work
Very cool , great instructional video , thanks for sharing, stay safe, God bless !
and very yummmy.....i have a few pickles every day....
This was such a freaking good video. I need to do this. Now one question, do i have to use baby cukes or can I use my regular cukes cut into spears??
you can cut into spears but they will be softer....not horrible bad soft, but softer...give a quart a try before committing to a huge batch. also you may want to play with the salt brine %, maybe less salt and a longer ferment might be beneficial?
Thank you
You're welcome, these are so very good. My favorite ☮️
this is a very good video.stay safe my friend
Thank you, I will
Hi there, how long can you allow them to ferment on the counter. Many videos state that 3 days is suffice depending on temperature. Thank you 🙏🏼💜🇨🇦
I like a much longer ferment than only 3 day. You CAN leave them on the counter for months if you want. As long as they are fermeting then they are safe to eat. I tend to put my cucumbers into the fridge after a week or 10 days. I like a sour pickle.
@@OldSchoolPrepper thank you 🙏🏼
@@oneconsc3333 ☮
Can I process the pickle on day 7 by canning them?
you can can the pickle on any day you like however if you do then the benefits of the probiotics and crispness of the fermentation will be lost. However it is certainly done all the time
thank you great instruction
Thank you for watching...you will never eat a regular vinegar pickle again because they will now be gross. ;)
How long can u allow for the fermentation process, is it only a week?
hi Joe. Most things are fully fermented in a week more or less...however you can continue to all the ferment to go on for over a year or so since the food will stay good as long as the fermentation is still happening. For instance a large crock of sauerkraut can ferment, in the crock, for over a year...that's how my parents did it..and how i do it, just use what you want and put the top back on the ferment. Once something reaches how sour I like it, i'll put it in the refridgerator to drastically slow the fermentation so it will stay good even longer. I have some asparagus, in the fridge, that is more than a month old which I keep eating.
Thank you for getting back to me so quickly.
Do I have to put it in the refrigerator after one week or can I let it ferment longer in my cellar?
@@jomack7923 you are so lucky to have a cellar... you can keep it ferments there and eat ad you like. Just remember to keep everything below the brine level or u may get mold...but otherwise everything should be good!
Thankx , can i ask!
When the kham yeast find in fermentation?
Or its depends different veges?
Kahm yeast requires oxygen to grow and this is why they grow on the surface of ferment. Removing oxygen from your ferments by using an airlock fermentation jar greatly inhibits the chance for the yeasts to grow.
Using Enough Salt: Salt inhibits the growth of yeasts, bacteria and other undesirable microbes in your ferments and at the correct level only the desirable lactobacillus will be able to get a strong foothold. Ensuring you follow the recipe or using the right percentage of salt will inhibit the growth of any kahm yeast.
Keeping Everything Submerged: Make sure any fruit or vegetables in the ferment are fully submerged, this is imperative for proper fermentation but also to stop any growth on the surface of the ferment which is exactly where kahm yeast grows.
@@OldSchoolPrepper thank you very much, i will try it soon ,
Freez the fermented veges as breservation , still have probaiotec?
@@amalalzoubi4039 yes you can freeze things which are fermented and retain some of the probiotic properties: Lactobacillus bulgaricus and Streptococcus thermophilis as well as other live cultures such as L. acidophilus enter a dormant state during freezing, returning to an active state when they come in contact with body heat after ingestion.
@@OldSchoolPrepper thank you 💐💐
First view, like and comment
thanks Gil, you rock!
When I heard you say "we're gonna try to make" I left. I don't need to watch an attempt.
you're funny...just a turn of phrase, I've been fermenting for more than 20 years. but your loss... here is my playlist if you want to learn something: ua-cam.com/users/mejsrdsearch?query=fermentation