NEW YORK STYLE DELI PICKLES
These are easy to make and taste like the brined Deli pickles on the East Coast. I can't believe how many gallons of these I made last summer! If you like pickles you will love these.
Provided by Secret Agent
Categories Kid Friendly
Time P6DT30m
Yield 15 gallons, 150 serving(s)
Number Of Ingredients 10
Steps:
- Layer the cucumbers and dill heads with garlic.
- Pour the remaining ingredients over all and cover with cold, fresh water, filtered if you can.
- Cover with cheesecloth.
- Weigh down the pickles with a plate and jar of water. Cover with a clean tea towel.
- Check after 72 hours, remove any scum that may have formed and wash cheesecloth, plate and jar of water and replace them.
- Check after another 72 hours and see if they are done enough for you. If so, pack into sterile jars and cover with the brine.
- Store in the refrigerator to slow the fermentation process.
- I make these in a big dough bucket and pack into gallon jars and some plastic containers to give as gifts.
Nutrition Facts : Calories 14.5, Fat 0.1, Sodium 756.6, Carbohydrate 3.5, Fiber 0.8, Sugar 0.9, Protein 0.6
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