Dill Pickles

How to make the original kosher dill pickle.

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Reprinted with permission from The Joy of Pickling, by Linda Ziedrich. Published by Harvard Common Press.

Since the publication of the first edition of my book, The Joy of Pickling, several New Yorkers (or former New Yorkers) have asked me why I failed to include any sour cucumber pickles.

The first time I heard this question, I was bewildered. All the pickles in my book are sour; pickles are by definition sour. But the New Yorkers were looking at recipe titles for the term sour or full-sour--or maybe New York or kosher--anything to reassure them that the pickles would turn out like the ones from their favorite sidewalk shop in Lower Manhattan. They all urged me to go to one of these shops and taste the pickles and peer into the barrels, and I did.

For all you New Yorkers, here's a recipe for pickles as close as I can get to the ones you pine for.<<< Less

Ingredients



about 4 lbs cucumbers
4-6 dill heads
2 small fresh or dried hot peppers
8 cloves garlic, sliced
1 Tablespoon whole allspice berries
1 teaspoon whole black peppercorns
2 Tablespoons whole coriander seeds
1/2 cup pickling salt
3 qts water

Categories: Appetizer, Classics, traditional, Vegan, Vegetarian, Shabbat

Directions

Layer the cucumbers in a gallon jar with the dill, hot peppers, peppercorns, and coriander. Dissolve the salt in the water, and pour enough brine over the cucumbers to cover them. Push a gallon-size freezer bag into the jar, pour the remaining brine into the bag, and seal the bag. Keep the jar at room temperature.

Within three days you should see the tiny bubbles in the brine. If scum forms on top of the brine, skim it off daily and rinse off the brine bag.

The pickles should be ready in about two weeks, when they are sour and olive-green throughout. At this point, remove the brine bag and any scum, cap the jar, and store it in the refrigerator, where the pickles will keep for several months or longer.

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Linda Ziedrich is a freelance writer and editor and the author of The Joy of Jams, Jellies, and Sweet Preserves and The Joy of Pickling. She lives with her family near Scio, Oregon, where she grows most of the fruits and vegetables she pickles, preserves, and otherwise prepares.