Full-Sour Dill Pickles

Name: Full-Sour Dill Pickles
Yield: 12 servings
Ingredients: 50 g kosher salt; 4 cup filtered water; 2 lb Kirby cucumbers; 2 qt ice water; 6 cloves garlic; 1 bunch fresh dill; 1 Tbs yellow mustard seed; 1 tsp black peppercorns; 1 tsp coriander seed; 2 bay leaves; 1 dried red chile; 2 grape leaves

👥 12 servings

🗣️ English (detected)

category: Dressings & Dips

counters: Deli

aka: sour pickles, sour dills, full sours, dill pickles, fermented pickles, barrel pickles, kosher dills, deli pickles, old pickles

pairs-with: deli-rye-bread

slack: unforgiving — anything that sits above the brine goes mouldy and takes the jar with it, so skim the film and keep everything under the surface

step: chill 2 days

#cucumber #dill #fermented #pickle #deli

From: John Chen's Tabular Recipes

🥘 Ingredients

kosher salt 50 g
filtered water 4 cup
Kirby cucumbers 2 lb
ice water 2 qt
garlic 6 cloves
fresh dill 1 bunch
yellow mustard seed 1 Tbs
black peppercorns 1 tsp
coriander seed 1 tsp
bay leaves 2
dried red chile 1
grape leaves 2

🍳 Cookware

half-gallon jar

1

Dissolve kosher salt in filtered water until the water is clear.
2

Shave a thin slice off the blossom end of Kirby cucumbers and 2 hr in ice water .
3

Pack @&( timer upright into a half-gallon jar with garlic , fresh dill , yellow mustard seed , black peppercorns , coriander seed , bay leaves , dried red chile , and grape leaves , whose tannin holds the crunch.
4

Pour @&( timer over @&( timer to cover by an inch, weight everything under the surface, set the lid on loose, and 3 weeks at 65-70°F (18-21°C), until they are sour to the middle.
5

Refrigerate @&( timer 2 days before eating; they keep 2 months, going slowly softer.

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