A real New York deli Pickle?
From: Kurt Rieder A good deli pickle (Kosher dill to some) is made without vinegar. The pro- cess is a lactic acid producing fermentation. You need a crock or wide mouth container, a board or plate, and a weight…like maybe a rock. Scrub the cukes and put them in the crock. For a 5 gal crock layer the following among the cukes: 3 1/3 oz sugar, 3/4 lb fresh dill, 3/4 oz allspice, 3/8 oz mustard seed, 3/8 oz black pepper corns, 1/8 oz bay leaf, 1 head garlic…broken into cloves. Put the board on top and the rock on top of the board. Fill the crock with 8% cool salt brine. An 8% brine will contain 3/4 lb salt per gallon brine. Store at 60 – 70 deg F. That’s cooler than ambient this time of year in most places. Consider the basement or some other cool place. Every few days use a paper towel or cloth to clean any scum from the surface. Sample a pickle when you have the urge… after a few days. At first they will be half sours. A bit longer, 2-3 weeks, and they will become full sours. Bot
