New York Style Deli Pickles

READY IN: 144hrs 30mins
SERVES: 150
YIELD: 15 gallons
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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