half sour pickles deli style

★★★★★ 1
By Pamela Rappaport
from The Villages, FL

Have 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.

★★★★★ 1
prep time 15 Min
method Refrigerate/Freeze

Ingredients For half sour pickles deli style

  • 6 to 8 pickling cucumbers, or enough to fill your container
  • 4 c
    cool water
  • 1/4 c
    kosher salt, don't use table salt it has ingredients you don't want
  • 3
    cloves garlic, give them a quick crush and remove the peel
  • 1 tsp
    black peppercorns

How To Make half sour pickles deli style

  • 1
    Wash 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.
  • 2
    Add 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.
  • 3
    Mix the water and salt and stir until dissolved.
  • 4
    Pour over the cucumbers. If they are not covered make more salt water with the same proportion of salt to water.
  • 5
    Weigh down the cucumbers so they are not floating. If exposed to air they will rot.
  • 6
    Partially 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!
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