Homemade Jewish Deli Pickles
Delicious and spicy homemade deli pickles
Equipment
- Briner/Crock
- 2 Gallon Jug
Ingredients
- 30 Kirby Cukes
- 1 Can Grape Leaves
- 10 cloves Garlic
- 1 tbsp Coriander Seeds
- 1 tbsp Mustard Seeds (any color is fine)
- 1 tsp Peppercorn
- 10 Bay Leaves
- 1 Bunch Dill
- 1 cup White vinegar
- 1/2 cup kosher salt
- 6 cup water
Instructions
- Place Kirby Cukes into briner or crock standing up packed together so they remain vertical
- Mildly heat water and add salt and vinegar and fully dissolve
- Add all remaining ingredients to mixture
- Carver tops of pickles with banana leaves, if your briner has an inner lid push it down so that pickles are fully submerged in liquids
- Let pickles ferment for 7-10 days, sift liquid and place in jug with pickles, and refrigerate