How To Make Kosher Pickels

To know how to make kosher pickles, you must strictly follow “kashrut”, or Jewish dietary laws. This means you brine the pickle in a mixture of salt and water. Kosher pickles are fresh tasting and do not include vinegar or polysorbates found in store bought pickles. The pickles are easy to make with few ingredients and take approximately five days from start to finish.

To make kosher pickles, you will need:

• 20 to 25 pickle sized cucumbers
• Large bowl
• Ice
• Water
• 3 canning jars with covers
• Dishwasher
• Knife
• Stove
• 6 tablespoons white Kosher salt
• Large kettle
• 9 garlic cloves
• 6 bay leaves
• 6 teaspoons pickling spice
• Large bunch of dill weed

1. Soak the cucumbers for two hours in a large bowl filled with ice water. Sanitize three one-quart canning jars with wide mouths by washing them in a dishwasher before making kosher pickles.
2. Test the cucumbers for bitterness by taking a bite from one prior to making kosher pickles. Bitter cucumbers will create an off tasting pickle. Cut large cucumbers in half to make it easier to fit them into the jar.
3. Heat one-quart of water and six tablespoons white kosher salt in a large kettle until the salt dissolves completely. Add three additional quarts of water to the kettle and set aside. This is the pickling brine used to make kosher pickles.
4. Pack the pickling cucumbers into the jars so they fit tightly together. Add three garlic cloves, two bay leaves, two teaspoons pickling spice and a bunch of dill in each jar between the layers of cucumbers.
5. Pour pickling brine into each jar to just below the neck. Cover the jars with a tight-fitting lid and place the jars in a cool, dark location for three to five days to complete the pickling process.
6. Increase the amount of pickling salt added to each jar to increase the salty taste of the pickle. An alternative is to add one-third cup salt to the brine instead of six tablespoons.

Reference:

http://www.lpl.arizona.edu/~bcohen/cucumbers/recipes/pickles/kosher_pickles.html