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KosherEye Featured Video

KosherEye Featured Video

Heidi Dehncke-Fisher, About.com,  demonstrates how to make homemade kosher pickles.

Ingredients:

•  5 pickles, sliced or whole depending on your preference (recommends Kirby)
•  12-14 ounces of the following liquids per quart size jar:
   9 oz water
   5 oz. white vinegar
   1/4 tsp sugar
   2 dill heads and stems or equivalent
   1 large clove garlic, diced
   1 onion (about the size of a golf ball), diced
   1 tbsp Kosher salt

Directions:

Bring liquid to boil, pour over contents of jar to cover, put cover on jar. Let sit overnight then store in the refrigerator. They should be ready to eat in about 10 days.

The longer they are stored the more dill flavor they have. Pickles last a long time - and go with many types of foods or by themselves as a tasty snack. 

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To celebrate National Daiquiri Day – July 19th –  we are featuring this video, How to Make a Frozen Daiquiri. It looks easy and yummy!

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Chef Keith Snow demonstrates how to make Basil Pesto – with a twist. Chef Keith also shares some freezing tips.

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Carving a watermelon basket is not as hard as you may think!

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What a combination for a savory chocolate treat – chocolate, sea salt and French baguettes. The secret ingredient? Olive Oil!

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Happy Hanukkah!
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KosherEye.com