John Myers
Jewish Dill Pickles
The perfect jewish dill pickles recipe with a picture and simple step-by-step instructions.
- 45 g Salt – kosher / per liter of water
- 20 Pc. Cucumbers finger-length
- 7 Toes Crushed garlic
- 1 Waistband (thick) Fresh dill
- 2 Poles. Fresh tarragon
- 1 Pc. Bay leaf small
- 4 liter Salted water
- 4 El Whey
- Lay cucumbers and spices in ceramic / stone jars in layers.
- Pour cold salt water over the cucumber (45 grams of salt per liter of water). Water should be 1 1/2 hand widths over the cucumber.
- possibly Add the whey (1 tablespoon per liter of water), the cucumbers with plates, earthenware, etc. complain. what looks out of the water spoils. the whey is not a must, but the fermentation process is better then. should they be served kosher with meaty dishes, omit the whey.
- Cover the ceramics with a cloth and a lid. the fermentation process needs some oxygen – so never cover it airtight.
- 14 days at cellar temperature (in summer), so not too cool in winter. Skim off the “boat” once a week. kahn is not moldy but a fermentation product. he belongs to it.
- the cucumbers are ready when they are dull olive green.
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