How to make Jewish Deli Half-Sour Pickles - Pickle Party Part 1

kosher salt

💰Cheaper: table salt

Table salt is more widely available and less expensive.

fresh dill

💰Cheaper: dill weed

Dill weed is a dried alternative that can be used.

black peppercorns

💰Cheaper: ground black pepper

Ground black pepper is more accessible and cheaper.

mustard seeds

💰Cheaper: yellow mustard

Yellow mustard can provide a similar flavor profile.

Start with 4 cups of clean filtered water in a jar.

Add 1/4 cup of kosher salt to the water and mix until dissolved.

In a separate container, crush garlic using the back of a knife.

Add washed fresh dill to the container.

Add a leaf from a horseradish plant and 2-3 bay leaves to the container.

Add a chili pepper for flavor (optional).

Add 1/2 teaspoon each of coriander, black pepper, cloves, and yellow mustard seeds to the container.

Wash the kirby cucumbers and soak them in ice water to maintain crispness.

Pack the whole kirby cucumbers tightly into a clean glass jar.

Pour the prepared brine over the cucumbers, leaving an inch of space at the top and ensuring they are fully submerged.

Seal the jar with an air lock or a regular lid, burping it daily to release gas.

Let the pickles ferment at room temperature for 2-3 days, tasting daily to check sourness.

Transfer the pickles to the refrigerator when the desired sourness is achieved.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary