Do I have to refrigerate Kosher Dill Pickles!!?
nita1950
20 years ago
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Pokeydecatur
20 years agoRelated Discussions
Ball Kosher Dill Pickle Mix
Comments (5)I never seem to have any fresh dill when I need it, so the mix seems like a good substitute. I'm trying to make refrigerator pickles. I have a small city garden and only have enough cucumbers for maybe a quart or so, and the package says it makes about 4 quarts. Would it be ok to save the extra brine in the fridge and use it when I have enough for another quart? If so, will I need to heat up the brine again? TIA....See MoreA SAFE refrigerator dill pickle recipe? Please?
Comments (7)f you are making a pickle for the fridge, there is no safety worry. You can use any ratio you like for vinegar and water. Sorry but I have to disagree with that statement. First because a 1:1 ratio of vinegar to water is the recommended MINIMUM safe ratio for any pickle - fridge or not - with the exception of a couple of NCHFP lab tested recipes. And the recommended storage time for that strength of brine is 3 months max. Second because of all the water in the cucumbers any brine is quickly diluted even further. So using too little vinegar to begin with can quickly and easily lead to rapid listeria growth even in the fridge. Listeria has been proven to grow even down into the mid-30s. So the ratio of vinegar is still quite relevant even in refrigerator pickles as that ratio is what will prevent listeria growth and control the length of safe storage time. Dave...See MoreLinda Lou's Kosher Dills (Heinz recipe) - 'Dill newbie' question
Comments (8)For spears, the wait time for consuming can be down to 3 weeks after canning. If its whole cukes, it will take longer. Adding some Pickle Crisp (Calcium Chloride) will improve crispness. A 50:50 ratio of water to vinegar is marginal, so you may want to consider using a bit more vinegar and a bit less water. There is also a dill pickle that calls for a few whole peppercorns per jar. I don't care for that, but others might. Fresh dill weed is OK, but you can also add fress dill seed heads (swelld green stage) if you like a more powerful dill taste. I like lots of dill taste and use a Mrs. Wages dill pickle mix as the basis, instead of the pickling salt. I also like using all vinegar and no water most of the time. Another option is slices like the 'stackers' from Vlassic, where they slice lengthwise for sandwiches. Keep in mind that any cuts of whole cukes will get soft a bit faster after they are canned, hence, the need for the Calcium Cloride (available from Bulk Foods)....See MoreWhat is the difference between Dill Pickles and Kosher Dill Pickles?
Comments (1)They are called 'kosher' because the flavor is linked in most folks minds to the traditional Kosher Dill (supervised by a Rabbi) from the pickle companies of New York. The name just sticks. And the garlic is the primary difference although they may also include some additional pickling spices and greater amounts of dill. There are many dill pickle recipes that do not include garlic including those in the BBB, Joy of Pickling, and on NCHFP. But when garlic is added along with the dill then they become 'kosher' dills. Dave...See Morenita1950
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