Dill Pickle

Popularly dill pickles come with a distinctive and refreshing flavor. Dill pickles are traditionally made by the slow fermentation process. Kosher dill pickles have garlic added to the brine. The dill pickle that is found at a deli is usually of the fresh kind. This type of dill pickle is placed fresh in brine and usually stays for a short time. Polish and German style dill pickles are also popular. Read on to find some simple dill pickle recipes.

Dill pickle

Dill pickles or kosher dills are regularly served with deli sandwiches. Crunchy and flavorful with a hint of garlic, whole dill pickles have a slightly sour taste that comes from dill weed. The hearty meat flavor of hamburgers is balanced with sliced dill pickles. Dill pickles are also served chopped into a form of relish. Crisp cucumber dill pickle is also a good source of nutrients.

Dill pickle recipe

4 pounds of 4-inch pickling cucumber
5 heads fresh dill
2 cloves garlic
2 dried red peppers
2 teaspoons whole mixed pickling spices
1/2 cup granulated salt
1/4 cup vinegar
8 cups water

Wash cucumbers and cut off the edges. Place dill leaves in a clean container and add cucumbers and spices on it. Dissolve salt in vinegar and water and pour over cucumbers. Add suitable cover and weight. Allow for about 3 – 4 weeks for fermenting. Discard dill pickles that have developed a disagreeable odor. You can deep-fry the dill pickles in batter made of flour, beaten egg, Worcestershire sauce, salt and pepper. Drain off the extra oil.

Recipe for Kosher Dill Pickle

Cucumbers
1 tsp. fresh dill
2 cloves garlic
1 hot red pepper
2 quarts water
1 quart vinegar
1 cup pickling salt

Mix water, vinegar and salt and bring to a boil. Cut cucumbers and put them in pickling jars. Add hot peppers, garlic cloves and dill. Pour hot vinegar mixture on the cucumbers and fill the jars. Seal the jars.