Garlic Dill Pickles Recipe - Weekend at the Cottage (2024)

FAQs

What is the difference between kosher pickles and garlic pickles? ›

A "Kosher" pickle in the US just means it has garlic added to the brine. Should be called a French pickle if you ask us. But then again, people in the south of England eat more garlic per person than they do in the north of France. And the biggest producer of garlic in the world is China!

Pour the all of the liquid over the cucumbers so they're fully submerged. Cover and refrigerate for at least 1 hour (for pickle rounds) or at least 3 hours (for pickle spears). The flavor will continue to develop over the next couple of days. These pickles will keep for up to 3 weeks in the refrigerator.

For a quick and easy way to help ensure crisp pickles: soak cucumbers in ice water for 4 to 5 hours before pickling. This is a safer method for making crisp pickles. Using lime, or calcium hydroxide, in solution for soaking cucumbers changes the amount of acid in the cucumber tissue.

Apple cider vinegar made from fermented apple juice is a good choice for many pickles. It has a mellow, fruity flavor that blends well with spices. But it will darken most vegetables and fruits. Cider vinegar may be substituted for white vinegar of the same acidity.

Non-kosher pickles are pickled in vinegar and frequently contain sugar and pickling spices, whereas kosher pickles are pickled in a salt brine and flavor with garlic and dill. Not all pickles are kosher, and not all kosher pickles are marked as such, it is important to keep in mind.

The Israeli pickle is always full-sour. Another difference is the cucumbers themselves. While the Americans pickle the Kirby cucumber, a very thick variety with rough skin, the Israelis use Middle Eastern cucumbers, which are thin, smooth skinned, and the smaller they are the better.

Better yet, grow them in the garden and ferment the day you pick them! Tasting the stem end can give you a sense of whether the pickle will be bitter since that's the end where bitterness concentrates. Soaking your cucumbers in ice water 30-60 minutes before fermenting seems to help keep crispness.

This salt treatment draws water out of the cucumbers and flavors them, so it's critically important. After layering or mixing in plenty of sea salt, I cover the salted cukes with ice cubes and a tea towel and forget about them for a few hours.

Any exposed pickle or brine becomes a breeding ground for the bad microbes, which can spread to spoil the entire batch. Too hot . . . too cold . . . just right . A pickle-maker can also control the microbial garden in a pickle crock by adjusting the temperature.

According to most major companies like Vlasic, Claussen and Mt. Olive, it comes down to effective usage of space on the label. Carolyn Goldberger, the brand manager from Vlasic, says, “We use the limited label space to clearly communicate the form and flavor inside each jar.

What is the secret to a crunchy pickle? ›

Add a Source of Tannin

Tannins work against softening enzymes and help keep pickles crunchier. They can be found in various sources, such as grape leaves, oak leaves, raspberry leaves, black tea, etc. Add some directly to your jars!

There are two big reasons to boil the water in this scenario: Hot water dissolves salt, sugar and other things better than cold water. Sterilization. We sometimes want to make sure that there is nothing alive that shouldn't be.

White wine vinegar has a mild flavour but gives a better appearance to light coloured pickles, such as those made from, cauliflower or cucumber. Red wine vinegar is better for pickled beetroot or red cabbage. Cyder vinegar, with its apple base, is particularly good for sweet pickles.

A general rule is 2/3 vinegar to 1/3 water when making brine. This ratio will result in an acidic enough base for whatever vegetable you choose to pickle. Other recipes may have a lighter vinegar brine but you must follow the exact recipe when using those or risk spoilage.

Pickling vinegar is more acidic than regular vinegar. It makes pickles crispier and their shelf life longer.

A: The flavor of these pickles is the same recipe, the difference in these items is the sizing.

The main difference you'll find between a regular dill and a kosher dill is the presence of garlic. Typically, dill pickles that don't use garlic aren't considered kosher dill pickles. That's more of a traditional thing, however, and not a religious dietary restriction.

The main difference you'll find between a regular dill and a kosher dill is the presense of garlic. Typically, dill pickles that don't use garlic aren't considered kosher dill pickles. That's more of a traditional thing, however, and not a religious dietary restriction.

A “kosher dill” doesn't necessarily refer to kosher in the sense of Jewish dietary restrictions but rather that it is in the style of the early 20th century New York Jewish pickle makers… with kosher salt and a generous amount of garlic and dill.