📝 About This Recipe
Experience the satisfying, rhythmic crunch of a perfectly preserved cucumber, bursting with a vibrant brine of garlic, fresh dill, and aromatic spices. These pickles are inspired by the traditional Jewish delis of New York, utilizing a classic vinegar-based quick-process method that ensures a bright acidity and firm texture. Whether sliced onto a sandwich or enjoyed straight from the jar, these pickles represent the pinnacle of home preservation and garden-fresh flavor.
🥗 Ingredients
The Produce
- 3-4 pounds Kirby or Pickling Cucumbers (firm, small to medium sized, scrubbed clean)
- 1 large bunch Fresh Dill Sprigs (including heads and stems)
- 12 pieces Garlic Cloves (peeled and smashed)
The Brine
- 3 cups Distilled White Vinegar (5% acidity)
- 3 cups Filtered Water (chlorine-free is best)
- 1/4 cup Pickling Salt (non-iodized to keep brine clear)
- 2 tablespoons Granulated Sugar (to balance the acidity)
The Spice Blend
- 4 teaspoons Yellow Mustard Seeds
- 2 teaspoons Black Peppercorns (whole)
- 2 teaspoons Coriander Seeds (slightly crushed)
- 1 teaspoon Red Pepper Flakes (optional for a hint of heat)
- 2 teaspoons Dill Seeds (for concentrated dill flavor)
- 4 pieces Bay Leaves (dried)
👨🍳 Instructions
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1
Thoroughly wash 4 quart-sized wide-mouth glass jars and lids with hot, soapy water. Keep the jars warm in a low oven or a pot of simmering water until ready to fill to prevent cracking.
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2
Wash the cucumbers in cold water. Crucially, slice off 1/16th of an inch from the blossom end of each cucumber; this end contains enzymes that can make pickles soft.
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3
Decide on your shape: leave small cucumbers whole, slice them into 1/4 inch rounds for 'chips', or cut them lengthwise into spears.
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4
In a large stainless steel saucepan, combine the white vinegar, filtered water, pickling salt, and sugar.
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5
Bring the brine mixture to a rolling boil over medium-high heat, stirring until the salt and sugar are completely dissolved. Reduce heat to low to keep the brine hot.
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6
In each warm jar, place 3 smashed garlic cloves, 1 teaspoon of mustard seeds, 1/2 teaspoon of peppercorns, 1/2 teaspoon of coriander seeds, 1/2 teaspoon of dill seeds, 1/4 teaspoon of red pepper flakes, and 1 bay leaf.
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7
Tuck 2-3 generous sprigs of fresh dill into each jar, pressing them against the glass.
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8
Pack the cucumbers tightly into the jars. If using spears, stand them vertically. Leave about 1/2 inch of headspace at the top of the jar.
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9
Carefully pour the hot brine over the cucumbers in each jar, ensuring they are completely submerged while maintaining that 1/2 inch of headspace.
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10
Run a thin plastic spatula or a wooden skewer around the inside of the jar to release any trapped air bubbles.
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11
Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids on and screw the bands until they are fingertip tight.
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12
For refrigerator pickles, let the jars cool to room temperature on the counter, then refrigerate. For shelf-stable pickles, process in a boiling water bath for 10-15 minutes.
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13
Allow the pickles to cure in the refrigerator for at least 48 hours before opening; 1 week is ideal for the flavors to fully penetrate the cucumbers.
💡 Chef's Tips
Always use 'pickling' or 'Kirby' cucumbers; standard salad cucumbers have skins that are too thick and seeds that are too large. Use pickling salt rather than table salt; the anti-caking agents in table salt will make your brine cloudy and unappetizing. For extra-crunchy pickles, add a fresh grape leaf or a pinch of 'Pickle Crisp' (calcium chloride) to each jar to provide tannins. Ensure your vinegar is at least 5% acidity to ensure safety and proper preservation. If your garlic turns blue or green in the jar, don't panic! This is a natural reaction to the acid in the vinegar and is safe to eat.
🍽️ Serving Suggestions
Serve chilled alongside a classic pastrami on rye with spicy brown mustard. Dice them finely to create a superior homemade tartar sauce for fried fish or crab cakes. Use the leftover pickle brine as a marinade for fried chicken or as a 'pickle back' shot with whiskey. Arrange on a charcuterie board with sharp cheddar cheese, cured meats, and crusty bread. Spear a pickle as the ultimate garnish for a spicy Bloody Mary cocktail.