Kosher Jewish Pickles

I grew up in New York City, where I found "Batampe" pickles to be the best, and was able to buy these on the east coast. This recipe worked perfectly, I am thrilled with the pickles which rival my favorite. As a home gardener I am having a bumper crop of pickles this year and and expect to start batch number two and many more. I bought a one gallon jar a Wallmart new with stainless steel top, it can hold about 15 pickles just cut all other ingredients in half, and use of dry dill weed of 1/2 teaspoon works well.

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I followed the recipe and it has been a week. Just now tasted them and they taste spoiled. Will not waste my cucumbers on this recipe again.
Sharon from NC

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I tried this recipe three different times and followed the directions to the letter.
The pickles are gross and can't be eaten. Any other recipes that work would be greatly appreciates. Thanks!!

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Fabulous pickles and soooo easy to make!

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We've tried this recipe only in smaller batches. We altered the ingredient measures to the amount of pickles. Our whole pickles came out great, just a little on the salty side. However we tried some sliced ones and everytime they come out carbonated and they are nearly impossible to eat.... any pointers or tips??

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Almost exactly what I was looking for! They're definitely the traditional Jewish pickles i remember from my childhood at Ronnie's Deli in Orlando (which I've been craving for forever!). The reviews concerning salt confused me - the recipe as I see it posted says 1/4c salt, which is exactly what I used. I actually think they were a tiny bit bland (I like pickles a little salty), so I'll use 1/3c salt next time, and up my dill and pepper/coriander by a little. I also might pack the dill/spices in with the pickles rather than put them on top. I didn't use grape leaves. I see other recipes calling for the addition of day-stale rye bread, and I might try that next. All in all, simple, crunchy, delish, and true to tradition. My family and I are already gobbling them up and reminiscing about the great pickles of days gone by! Thank you so so much for posting! This will be a frequently used recipe in my house for sure!

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I did not grow up on the East Coast, but I recently had lunch at a deli in LA "Nate and Als". We loved the crisp pickles and wanted to duplicate them. Your recipe did it. Easy and Great! But next time I will use a bit less salt.

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The pickles were really good. I only used about a little over a half cup of kosher salt and they turned out just fine. I thought using a full cup of salt might make them a little too salty.

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After great anticipation, following the recipe exactly, and 7 days of waiting, I was very disappointed to find these pickles inedible. They smelled great but were way too salty. Now, it could be that I didn't have enough cucumbers to fill the jar, so I had about 1/3 less cukes than the recipe required, but not sure that this makes a difference?

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Sorry, I thought these were way too salty. I have made these type of pickles before and never used that much salt, but I tried the recipe anyway and had to throw them all out. Check out the other recipes for these type of pickles and they use half as much salt.

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Perfect dill pickles -- very garlicky. After five days, the brine was getting to be murky, so I drained it, rinsed the ingredients, replaced them in the jar with the pickles and new salt brine and put them in the refrigerator. I gave them to my dad on father's day, and they didn't even make it home from the party.

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OMG, I LOVE you!!!!! I have been searching for this recipe for soooooooo many years!!!!! I use to make these years ago and had been told they tasted like New York Deli pickles! I live in Oregon, so that meant a lot! I don't use corriander or peppercorns, but do use a whole cayenne pepper and tons of dill heads. I also always have a problem with leakage so I invert the jars (I use wide mouth quart canning jars) in a glass baking dish and then add some of the brine until it covers over the lid ring and I never had leakage again! I also keep mine out for 10 days! OMG, I am so thrilled to see this recipe again! I wasn't sure of the brine strength, now I have it! THANK YOU!

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