Part of our Purim party was a hands on pickle making workshop! I mean, after all, what’s a NY deli without home made Kosher pickles!
I re-packaged pickling spice which I bought from www.wholespice.com and measured the 2 teaspoons each guest would need to add to their jar of pickles.
To add a cute detail, I simply added a label from www.evermine.com
The bags are 2″ x 3″ adhesive bags from www.papermart.com
The recipe is a simple one, here it is, plus a two page newsletter with a take home recipe.
You will need a table of the following items to make the pickles with guests:
- 1 quart deli containers to put pickles into
- Kirby Cucumbers
- Large bottles of water
- Kosher salt
- Pickling spice
- Fresh dill and garlic if you wish
- pepper corns
- Printed out sheets of recipe
For each 1-quart pickling jar you will need:
â€¢3 to 8 Kirby cucumbers, depending on their size
â€¢2 or 3 fresh garlic cloves, depending on their size
â€¢2 teaspoons Pickling Spices
â€¢1 teaspoon Dill Weed, (as a spice), or an equivalent amount of fresh dill if you prefer
â€¢2 teaspoons Kosher salt to taste
â€¢1 teaspoon peppercorns
Wash the cucumbers, slice them lengthwise into halves or quarters, then stuff them into the glass jars. (Whole cucumbers last longer though, so itâ€™s up to you).
Chop the garlic into fine chunks, and drop them into each jar on top of the cucumbers.
Add the correct amounts of pickling spices, dill weed, salt, and peppercorns into each jar on top of the cucumbers.
Fill each jar to the very top with water, and seal tightly. Do not leave even a little air at the top, because any parts of the pickles that are above water will get soft.
Shake each jar well until you’re sure all the salt and other spices are dissolved, then put the jars in the refrigerator and leave them there for five days. You might shake the jars after one day to be sure the spices are fully dissolved and spread around evenly.
That’s all there is to it. Enjoy!