7 Reviews of Kosher Jewish Pickles

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.

From: Chef #569602

On Aug 24, 2007

Sorry, I thought these were way too salty. I have made these type of pickles before and never used that much salt, but I tried the recipe anyway and had to throw them all out. Check out the other recipes for these type of pickles and they use half as much salt.

From: lowfatcat

On Jul 14, 2007

OMG, I LOVE you!!!!! I have been searching for this recipe for soooooooo many years!!!!! I use to make these years ago and had been told they tasted like New York Deli pickles! I live in Oregon, so that meant a lot! I don't use corriander or peppercorns, but do use a whole cayenne pepper and tons of dill heads. I also always have a problem with leakage so I invert the jars (I use wide mouth quart canning jars) in a glass baking dish and then add some of the brine until it covers over the lid ring and I never had leakage again! I also keep mine out for 10 days! OMG, I am so thrilled to see this recipe again! I wasn't sure of the brine strength, now I have it! THANK YOU!

From: kaocook

On Sep 4, 2007

After great anticipation, following the recipe exactly, and 7 days of waiting, I was very disappointed to find these pickles inedible. They smelled great but were way too salty. Now, it could be that I didn't have enough cucumbers to fill the jar, so I had about 1/3 less cukes than the recipe required, but not sure that this makes a difference?

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: 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.