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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (679g) Recipe makes 15 servings The following items or measurements are not included below: 1 tablespoon black peppercorns 1 bunch fresh dill |
||
| Calories 67 | ||
| Calories from Fat 4 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1900mg | 79% | |
| Potassium 610mg | 17% | |
| Total Carbohydrate 16.1g | 5% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 6.7g | ||
| Protein 2.9g | 5% | |
Ingredients
- 20-25 mildly ripe firm pickling cucumbers
- 1/4 cup kosher salt
- 1 head garlic, peeled and broken up into cloves
- 1 tablespoon coriander seed
- 1 tablespoon black peppercorns
- 1 bunch fresh dill
- 1/2 lb ice
- 3 grape leaves (optional)
- 16 cups water
Directions
1
Cut 1/16" off the ends of the cucumbers and scrub very well (leaving the blossom end on can lead to spoilage).2
Soak the cucumbers in ice water for a couple of hours.3
When cucumbers are almost done soaking, Mix the salt and water.4
Sterilize or wash your giant pickle jar (about a gallon) from the food warehouse. Make sure you have properly disposed of all the lousy pickles that use to be in it, I Recommend your compost heap or the garbage. Wash the jar or sterilize it so it no longer stinks like the vinegar they used to make there inferior pickles.5
Now it gets real easy. Pack as many of your pickles into the jar as you can. Use the rest for a salad or something. stick in all the dill (you can chop it, but it does not matter), all the garlic cloves, all the seeds, then stop, and look at your beautiful jar. If you have the grape leaves, stick them in at this time. I don't ever use them, but my buddy does.6
Pour the salt water in the jar. All the way up to the top minus an inch, or a half inch or so. If you are short water, add some.7
Tightly cover the jar with the lid that came on the giant pickle jar. Cover it tightly, as hard as you can turn, stop, then tighten again just to make sure. Stand back, and look at the beauty of what you have made.8
Place jar UPSIDE down, with a towel over it (to keep it dark), in a cool (65-58°F) place in your home. Put a plate under the jar to see if it leaks.9
The next day (24 hours later) check to see if the jar leaked. If it did, it means you didn't follow my instructions. Tighten the lid (if needed) and TURN IT UPRIGHT, cover it with the towel, and ignore it. Walk away.10
Leave in cool dark place for five days. If you want to leave them for a full week, more power to you. Both time frames will result in a great authentic Kosher pickle.11
Enjoy, then leave feedback on this recipe.
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Browse similar recipes by category
- Course > Lunch/Snacks > Snacks
- Course > Condiments, etc. > Jams & Preserves
- Cuisine > North American
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: AmaJoy
On Mar 20, 2009
Almost exactly what I was looking for! They're definitely the traditional Jewish pickles i remember from my childhood at Ronnie's Deli in Orlando (which I've been craving for forever!). The reviews concerning salt confused me - the recipe as I see it posted says 1/4c salt, which is exactly what I used. I actually think they were a tiny bit bland (I like pickles a little salty), so I'll use 1/3c salt next time, and up my dill and pepper/coriander by a little. I also might pack the dill/spices in with the pickles rather than put them on top. I didn't use grape leaves. I see other recipes calling for the addition of day-stale rye bread, and I might try that next. All in all, simple, crunchy, delish, and true to tradition. My family and I are already gobbling them up and reminiscing about the great pickles of days gone by! Thank you so so much for posting! This will be a frequently used recipe in my house for sure!
From: SouperGirl
On Jun 1, 2008
I did not grow up on the East Coast, but I recently had lunch at a deli in LA "Nate and Als". We loved the crisp pickles and wanted to duplicate them. Your recipe did it. Easy and Great! But next time I will use a bit less salt.
From: Chef #688617
On Feb 7, 2008
The pickles were really good. I only used about a little over a half cup of kosher salt and they turned out just fine. I thought using a full cup of salt might make them a little too salty.
From: Eyelyon
On Jul 15, 2007
Perfect dill pickles — very garlicky. After five days, the brine was getting to be murky, so I drained it, rinsed the ingredients, replaced them in the jar with the pickles and new salt brine and put them in the refrigerator. I gave them to my dad on father's day, and they didn't even make it home from the party.
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