This is my adaptation of a recipe by Arthur Schwartz in Jewish Home Cooking. I didn't have quite the spice selection he used, so I improvised and these are quite good. I made them in a huge glass crock and will transfer them to the fridge once they get as sour as we like (just a few days). It took 1 1/2 gallons of brine in...
Provided by Lisa Crum
Categories Other Appetizers
Time 45m
Number Of Ingredients 10
Steps:
- 1. Sterilize your crock by running it through the dishwasher or filling it with boiling water, then dumping it out.
- 2. Add cucumbers and spices. Most Kosher dills are made whole, but I cut mine into spears so that the flavor would permeate them faster (and so that my husband would be more likely to eat them!).
- 3. Fill the crock with brine so that the cucumbers are completely covered. Because cucumbers float, I have a heavy glass lid from a saucepan that fit down inside the crock, and I used it to weight down the cucumbers and keep them submerged under the brine. Cover the top with cheesecloth, secured with rubber bands, or loosely with the lid. I used one of those elastic bowl covers and it worked just fine. Store in a cool, dark place for 3 days.
- 4. After 3 days, taste one. The pickles can ferment from 3 to 5 days. The longer the fermentation, the more sour they'll become but the softer they'll get. Once the pickles are to your liking, refrigerate them. DON'T LEAVE THEM TOO LONG OR THEY'LL TURN SOFT AND START TO ROT!
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Faith Oluchi
[email protected]Overall, I'm really happy with this recipe. The pickles are delicious and they were a big hit at my party.
Amabibi Emmanuella
[email protected]I'm not sure if I did something wrong, but my pickles came out really soft.
Muhammad ahmad Bajwa
[email protected]These pickles are a lot of work to make, but they're worth it.
Khaleda Aktar
[email protected]I followed the recipe exactly, but my pickles didn't turn out as crunchy as I expected.
Chupapaya Penetrator
[email protected]These pickles are a bit too sour for my taste.
Riddhima Bhugloo
[email protected]I've never made pickles before, but this recipe was so easy to follow. I'm really happy with the results!
Marshall Staunton
[email protected]These pickles are a great way to use up extra cucumbers from your garden.
Yangaphi Nondzukiso
[email protected]I love making these pickles because they're so easy to customize. You can add different spices or herbs to create your own unique flavor.
Danila Popov
[email protected]These pickles are perfect for a summer cookout. They're refreshing and tangy, and they go great with grilled meats and vegetables.
MD Sadman
[email protected]I'm not a big fan of pickles, but these are actually really good. They're not too sour and they have a nice crunch.
Mansoor Tanha
[email protected]These pickles are the best! I love the way the spices blend together to create a unique and flavorful pickle.
Bahram Mohammadi
[email protected]I've been making these pickles for years and they're always a hit. They're so easy to make and they always turn out perfect.
Afroza Tumpa
[email protected]These pickles are so delicious! I love the tangy, garlicky flavor. They're the perfect addition to any sandwich or salad.