NYC deli pickles

NYC deli pickles

By
From
Pickled
Makes
1 × 1 litre jar

Also called kosher dill pickles, these are made in the traditional manner of Jewish NYC pickle makers and are the ones you’ll find in both classic and new-wave Jewish New York delis like Katz’s, Mile End, and Russ & Daughters. Instead of being fermented in vinegar, the cucumbers are brined using a process of natural fermentation from salt brine, which makes them sour. There’s your ‘full-sour’ pickles, which are fully fermented, and your ‘half-sour’, which are still crunchy, bright green and, as the name suggests, are half as sour. I prefer them half-sour, but all you need to do to make full-sours is leave them to ferment longer. The brine will get cloudier, and the colour will go a darker green.

Ingredients

Quantity Ingredient
5 pickling cucumbers
3 tablespoons kosher salt or sea salt
4-5 fresh dill sprigs
4 garlic cloves, peeled and smashed
1 tablespoon black peppercorns
1 tablespoon coriander seeds

Method

  1. Rinse the cucumbers and soak them in ice-cold water for 1 hour.
  2. Combine 1 litre of water with the salt, stirring until the salt has completely dissolved.
  3. Pack as many of the cucumbers into a sterilised glass jar as you can. Top with the dill, garlic, peppercorns and coriander seeds.
  4. Pour over the salt water, making sure the cucumbers are all fully submerged. Place a clean plate on top to weigh the cucumbers down if you need to. Put the lid on the jar and leave in a dark place for between 1–7 days to ferment.
  5. Taste the brine each day to see when the pickles are to your taste. When they are how you like them, refrigerate them. The longer you leave the pickles to ferment, the more sour they’ll taste. I’d say my preferred time is around 3 days. These will keep well, refrigerated, for 1 month.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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