Guss’ Pickles + NY Fresh Kosher Dill Pickles 1 Gallon

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1. Sterilize a quart canning jar either in the dishwasher, or by pouring boiling water in it and pouring it out. 2. Combine all ingredients except cucumbers in a mixing bowl and set aside. Then, place your cucumbers in a large glass vessel, like a Mason jar, vertically so they all fit snugly, but comfortably. 3.

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Place half of dill in the bottom of the gallon jar. Add all remaining spices, then fit half of pickles in the jar. Sometimes it's like a puzzle to get the right fit. Add remaining dill then pickles, ending up with a single pickle as described in the hints. Fill jar with brine, being sure to cover the final pickle completely.

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Guss’ Pickles + NY Fresh Kosher Dill Pickles 1 Gallon

Let cool to about 170˚F. If the water is hotter than that it may break the jar, melt the plastic and/or cook the cucumbers. Place the mustard seed, pickling spice and chili pepper on top of the cucumbers. Shake the jar to get some of the seeds down. Ladle the still hot salt-garlic-water mixture very slowly over the cucumbers.

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Pack the cucumbers in as tight as you can without bruising them. Add the whole garlic cloves, mustard seeds, coriander and fresh dill sprigs to the crock or container on top of the cucumbers. Mix the untreated water with the Kosher salt in a bowl. Stir until the salt is completely dissolved, add the vinegar and stir.

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Cut in halves. Put half of the dill, 2 cloves of garlic, and half of the hot peppers into the bottom of a half gallon jar. Begin packing cucumbers into the jar, pressing them tightly. When the jar is about halfway full, add the remaining dill, garlic, and peppers. Continue filling jar to within an inch and a half of the rim.

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That's great for bread and butter pickles, but the warmth seems really out of place in a deli-style pickle. As I mentioned, this recipe goes directly into the fridge, leaving no time for the cucumbers to ferment. If you're generally a fan of more sour pickles, you can let them sit out for anywhere between 12 hours and a few days. Keep tasting.

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Pour the remaining ingredients over all and cover with cold, fresh water, filtered if you can. Cover with cheesecloth. Weigh down the pickles with a plate and jar of water. Cover with a clean tea towel. Check after 72 hours, remove any scum that may have formed and wash cheesecloth, plate and jar of water and replace them.

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Do not use iodized table salt. How to sanitize your jars —To sanitize the jars, add the jars and lids to a large pot and cover with hot water. Cover, and bring to a boil, for 15 minutes. Turn off the heat, and let the jars sit in the hot water. Before using, the the jars completely.

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When cool, pour the brine over the cucumbers, herbs, and spices. Screw a plastic canning lid loosely onto the jar and set them on a counter to ferment. "Burp" the pickles daily by loosening the cap and letting the air escape, then replacing the lid (loosely) again. After three days, check the pickles for flavor.

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