Pamela's StoryHave you even been to a deli and enjoyed the crunchy, green whole pickles served there? My husband adores them. Since we move away from south Florida there were no deli restaurants around so I learned to make them.
They're super simple to make. The only caution I give is to use a container with a wide enough top that you can place something inside to weigh the cucumbers down. If any float and are exposed to air they may rot.
6 to 8 pickling cucumbers, or enough to fill your container
kosher salt, don't use table salt it has ingredients you don't want
cloves garlic, give them a quick crush and remove the peel
1Wash the cucumbers well and place in a wide mouth container. I have a little stock pot, about 8 inches across and 10 inches deep that's my go to. You need to be able to weigh the cucumbers down so they don't float, I use a saucer.
2Add the garlic and peppercorns to the container. NOTE - it's not traditional, but some like to add a teaspoon of picking spices, or a sprig of fresh dill.
3Mix the water and salt and stir until dissolved.
4Pour over the cucumbers. If they are not covered make more salt water with the same proportion of salt to water.
5Weigh down the cucumbers so they are not floating. If exposed to air they will rot.
6Partially cover and let sit on the counter for 3 days. You'll see little bubbles starting to form. This means they are fermented and ready. Chill and enjoy!