Kosher-Style Dill Pickles

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

Posted in , May 10, 2013

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


1 ½ lbs. fresh pickling cucumbers, such as Kirby9 cloves garlic, smached
6 sprigs fresh dill2 bay leaves, crumbled
3 c. water1 tsp. dried dill week or dill seeds
1 c. distilled white vinegar½ tsp. black peppercorns
2 Tbsp. Kosher salt½ tsp. whole fennel seeds


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.

Reprinted with permission from Farm to Fork: Cooking Local, Cooking Fresh by Emeril Legasse. Copyright © 2010. Published by HarperStudio. Photo by Steven Freeman.

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