CHICOPEE, Mass. (Mass Appeal) - Grab some cucumbers and dill, and make your own kosher dill pickles! Jeff Rembrandt, Assistant Executive Director of the Jewish Community Center in Springfield, showed us how to do it!
2013 Literatour Book Festival
October 22 - December 4
This year, we are featuring 10 authors whose works span comical, intriguing, political genres.
1160 Dickinson Street
The Literatour Bookstore (located off the JCC lobby) will include the best in children's literature and the newest Jewish book titles with a special section dedicated to Jewish and Kosher cooking.
Book Store Hours
October 22 - November 14th
Weekdays, 9:00AM - 4:00PM
Open during author events
For more information call (413) 739-4715 or visit SpringfieldJCC.org.
Kosher Dill Pickles
1. Get a whole bunch of pickling cukes
2. Boil about 18 cups water with 1 cup of kosher salt until the salt dissolves let cool.
3. In a quart mason jar, jam as many cukes in as you can, (if your fruit is too big to fit in this jar, alternatively you can cut them into spears or slices first they just pickle a little faster this way)
4. In each jar you now need to add, 4-6 cloves of garlic that have been slightly crushed, 1or 2 sprig of fresh dill (depending on the size), 2 bay leaves, 2 small hot peppers & 1 table spoon of pickling spice mix.
5. Now pour your cooled brine in the jar until full, covering all of the fruit.
6. Seal the jar, shake it up good and put it in a cool dark place for a few days (in a kitchen cabinet is a good place.)
7. Check daily to see that no scum is forming on the top of the brine, if so open the jar give it a little skim and seal it back up and shake and put away again.
8. After about 4 days you will have the best ½ sours you have ever tasted, a week or so will get you to a perfect full sour kosher dill.
9. The refrigeration will stop the curing process, so when they get to your preferred doneness put them in the fridge (if there are any left).