Pickles are Jewish deli staples, but you can make them yourself. It’s kind of a project, but how cool is it to be able to say, “I made those pickles.” These pickles will keep well for up to a week in the refrigerator.
Ingredients
- ⅓ cup kosher salt
- 2 pounds Kirby cucumbers, washed (scrub if spiny) and halved or quartered lengthwise
- At least 5 cloves garlic, crushed
- 1 large bunch fresh dill, preferably with flowers, or 2 tablespoons dried dill and 1 teaspoon dill seeds, or 1 tablespoon coriander seeds
- Nutritional Information
Nutritional analysis per serving (2 servings)
83 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 3 grams protein; 2397 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 30 pickle quarters or 15 halves
Preparation
- Combine the salt and 1 cup boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool the mixture, then all the remaining ingredients.
- Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to keep the cucumbers immersed. Set aside at room temperature.
- Begin sampling the cucumbers after 4 hours if you quartered them. It will probably take 12 to 24 hours or even 48 hours for them to taste pickled enough to suit your taste.
- When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature and more slowly in the refrigerator. They will keep well for up to a week.
1 to 2 days
Dining and Cooking