It’s hard to beat a good, old-fashioned, deli-style pickle. Pickling can be an “uncanny” way to revisit memories and also stretch your dollar by preserving a summer harvest.
These use a short ferment time and then chill in the fridge for an easy, at-home recipe!
Note: Pickles take at least 24 hours to ferment until ready to eat
Deli Dill Pickles
Servings
5 Servings
Ingredients
- 2 cups 475 ml water
- ½ cup 120 ml apple cider vinegar
- 1 teaspoon maple syrup
- 1 tablespoon 15 g sea salt
- 2 tablespoons 19 g minced garlic
- 3 dill sprigs
- ¼ teaspoon red pepper flakes
- ½ teaspoon dill seed
- ½ teaspoon whole peppercorns
- ¼ cup 50 g dried minced onion
- 5 Persian cucumbers sliced if necessary to fit the jar
Instructions
- Sterilize a quart canning jar either in the dishwasher, or by pouring boiling water in it and pouring it out.
- Combine all ingredients except cucumbers in a mixing bowl and set aside. Then, place your cucumbers in a large glass vessel, like a Mason jar, vertically so they all fit snugly, but comfortably.
- Pour your liquid mixture into the jar until it covers the cucumbers entirely but leaves about ¼ inch (6 mm) of air at the top.
- Cover tightly and allow the jar to sit at room temperature for 24 hours. Then, refrigerate until ready to eat. They get better after a couple of days, so if you are patient wait it out!
- Recipe posted with permission from The New Yiddish Kitchen: Gluten-Free and Paleo Kosher Recipes for the Holidays and Every Day , by Simone Miller & Jennifer Robins
Hi Shana- I asked the authors and this is their reply: “Preserving pickles requires more of a canning procedure that we don’t go over in the book so they are not shelf stable, but should keep well in the fridge for a week or so.”
Can I preserve these pickles after they’ve been sitting for a few days?