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.com/post/finall...
-------------------------------------------------------------------------------------------------------------------------------------------------------
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
16 июл 2020
