You can’t have a good deli sandwich without a pickle! These are fermented, which adds some extra probiotic zing to them.
Note: These pickles are ready to eat after fermenting at least 48 hours.
- Prep Time
- 2 cups (475 ml) water, divided
- 1 tablespoon (15 g) salt
- 1 bay leaf
- 2 teaspoons (10 ml) pickling spice
- 2 cloves garlic, peeled and chopped
- 6 Kirby or Persian cucumbers
- 1 sprig dill
1. Sterilize a quart canning jar either in the dishwasher, or by pouring boiling water in it and pouring it out.
2. In a small saucepan, boil 1 cup (240 ml) of the water and dissolve the salt. Stir in the bay leaf, pickling spice and garlic. Stir in the remaining cup (240 ml) of water.
3. Pack the cucumbers and dill into the prepared jar and pour the brine over them. Cover with cheesecloth or fabric and secure with a rubber band. Put in a dark place for two days before checking the progress. At this point, you can check one and see if it’s fermented to your liking. If so, replace the cloth with a tight fitting lid and refrigerate. If not, leave to ferment for another day or two, checking after each day.
Recipe posted with permission from The New Yiddish Kitchen: Gluten-Free and Paleo Kosher Recipes for the Holidays and Every Day , by Simone Miller & Jennifer Robins