This week, Chloe’s going back to her roots with a batch of kosher dills, sure to pick(le) up your end-of-summer blues!
“With more than 725 taste-tested recipes, Kinnereth Cookbook is a fixture in most Jewish households. Their pickle recipe is utterly simple and a great way to enjoy fresh Ontario cucumbers. Plus, because it’s made through a process of natural lacto-fermentation, there are amazing probiotic and health benefits. So feel free to enjoy as many as you wish, guilt free! Your body will thank you.”
Recipe: Kosher Dill Pickles
For the best results, use the freshest and firmest Ontario pickles you can find!
- 1 six-quart basket small Ontario cucumbers
- 4 tbsp kosher salt
- 8 Ontario garlic cloves
- Bunch of fresh dill
- 4 tsp pickling spices
- 4 1-litre mason jars
- Wash all jars and lids in hot soapy water
- Scrub cucumbers thoroughly in cold water.
- On the bottom of each jar, pack about 2 sprigs of dill, 1 teaspoon of pickling spices, and 2 cloves of garlic. Place cucumbers in to each jar, packing them as firmly as possible (without squishing them).
- Add 1 tablespoon of kosher salt, then fill each jar with cold water. Seal with lids and shake well.
- Store pickles in a cold dark place for about 1-2 weeks, making sure to check on them every couple of days to skim off any bubbles or scum (don’t worry, this is supposed to happen! It means the fermentation is working).
- Once finished, store in refrigerator: they should last for 6 months.
Preparation time: 15 minute(s)
Fermenting time: 1-2 weeks
Number of servings (yield): 4 jars
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!