Oh, man…
I just made my first Deli Jar of what my family calls “Three Day Pickles.” I call them “About a Day-And-A-Half Pickles,” as I can never wait, and they taste great after only 36-hours. They are SO colorful, crispy, and spicy… DAMN, this is the BEST time of year! Almost as good as “Radish-Eating Time” at the top of the gardening season, and “Tomato Eating Time,” just about now!
Here’s the recipe:
For a “1-Gallon Deli Jar:”
First, Boil your jar, mouth down, for at least 15 minutes to make sure it is sterile, as per any canning or pickling procedure.
1. Stir 1/2-cup of Kosher Salt into 1 gallon of boiling water to make brine.
2. Place a handful of fresh, snipped Dill in the jar. Use enough dill to cover the bottom of the jar.
3. Rinse and cut the ends off the Cukes, and go a little “Psycho” on them to perforate them a bit. Put them in the jar.4. Add a bulb’s worth of garlic cloves, and some hot peppers (optional, but, I really like that spice!) I cut a big slice through the Peppers to release the flavor fast.
5. Pour in hot brine to cover ingredients, and cover the jar with a lid, or small plate, or some plastic wrap secured with a rubber band– just keep the crap and bugs out.
6. Let stand at room temperature for 1-1/2 to 7 days depending on your taste prefs. If you like ‘em crispy, fridge at day two or three.
7. Keep refrigerated after 3 days. Enjoy!
For this recipe, everything came out of my garden, and I can’t be more pleased at how everything came together at exactly the same time this year.
Some pictures of the ingredients, finished product, and more of my outrageous excitement can be found here.
This is the best and easiest Deli-Style Pickle recipe ever. Tried and true. Ask your local Deli counter to save you a couple of their big jars for these types of pickling projects– Kim chi, Sauerkraut, etc. They just throw them away otherwise, and will be happy to give you as many as you want. Be sure to tell them that you want the lids. Trust me– these jars are as good as GOLD.
5 Comments
Yum! I keep getting cucumbers in my co-op bag and no one here eats them. I’d already sworn off doing fermented pickles (I have very bad memories of my mother’s fermentation experiments) but this I could do.
Local deli counter — at the grocery? Or do you need to find a specialty deli that isn’t a chain?
Wherever you frequent that has the jars. Just ask.
–mf
–mf
Oh, this sounds really good. I made bread ‘n’ butter pickles and dill pickles last year and still eating them! I’ll post the recipe later. Our cukes haven’t come in yet. This sounds like a good and quick option.
I assume your cukes are whole and holy?
Really nice! Are these the same thing as Refrigerator Pickles? I’ve been so wanting to try them since tvb gave a recipe for them.
Thanks for the recipe, Monkeyfister, it sounds delicious.
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