New York Style Deli Pickles Food

DELI PICKLES - HALF SOURS

Steps:

• Wash cucumbers. Remove blossom ends carefully to remove soil.
• Place cucumbers in large crock. Distribute the dill heads evenly. Make a brine of the remaining items and add to the cucumbers. Covr with a heavy plate and weigh down with a glass jar filled with water.
• Store at moderate room temperature (70 to 75 degrees F). If scum forms, remove it daily. Pickles may be eaten after third day, but to be at their best pickles need a one week fermentaion. After one week, pack the.
• pickles into clean jars and refrigerate to halt fermentation. These pickles must be kept in the refrigerator.

NEW YORK STYLE DELI PICKLES

Steps:

• Layer the cucumbers and dill heads with garlic.
• Pour the remaining ingredients over all and cover with cold, fresh water, filtered if you can.
• Cover with cheesecloth.
• Weigh down the pickles with a plate and jar of water. Cover with a clean tea towel.
• Check after 72 hours, remove any scum that may have formed and wash cheesecloth, plate and jar of water and replace them.
• Check after another 72 hours and see if they are done enough for you. If so, pack into sterile jars and cover with the brine.
• Store in the refrigerator to slow the fermentation process.
• I make these in a big dough bucket and pack into gallon jars and some plastic containers to give as gifts.

EAST SIDE NEW YORK HALF-SOUR PICKLES

Steps:

• Fill a 1-gallon jar with cucumbers; set aside.
• In a separate container, mix together water, salt, pickling spices, and garlic.
• Pour over cucumbers and then cover with waxed paper to keep cucumbers in the solution.
• Leave out for 2 weeks without refrigeration!

KOSHER PICKLES, THE RIGHT WAY

Steps:

• 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.