Kosher-Style Dill Pickles

Celebrity chef Emeril Legasse knows it just isn't a cookout without homemade pickles.

An open jar of Emeril Legasse's Kosher-Style Dill Pickles

Ingredients

1 ½ lbs. fresh pickling cucumbers, such as Kirby 9 cloves garlic, smached
6 sprigs fresh dill 2 bay leaves, crumbled
3 c. water 1 tsp. dried dill week or dill seeds
1 c. distilled white vinegar ½ tsp. black peppercorns
2 Tbsp. Kosher salt ½ tsp. whole fennel seeds

Preparation

1. Trim off stem ends of cucumbers and slice into ¼-inch-thick rounds.

2. Divide cucumber slices evenly among three pint jars. Add 2 dill sprigs to each container.

3. Combine all remaining ingredients in a small saucepan; bring to a boil.

4. Reduce heat to a simmer and cook for five minutes.

5. Ladle hot brine over cucumbers, being sure to get 3 cloves of garlic into each container.

6. Set containers aside, uncovered, to cool for 1 hour at room temperature.

7. Refrigerate for 1 hour. Then cover and store in the fridge for up to 3 months.

Makes 3 pints.

Nutritional Information (based on serving size of ¼ cup):  Calories: 10; Fat: 0g; Cholesterol: 0mg; Sodium: 480mg; Total Carbohydrates: 1g; Dietary Fiber: 0g; Sugars: 1g; Protein: 0g.

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