Transported in the hearts and minds of the huddled masses from the Old World to the New - Kosher, deli-style dill pickles are a New York icon. There is nothing quite like the taste and the crunch of a good dill pickle.
2 lbs of small cucumbers
3 grape leaves
3 garlic cloves, finely diced
Handful of fresh dill leaf, chopped
1 tsp yellow mustard seeds
Brine to fill, 3 tsp kosher salt per cup of filtered water (Himalayan salt, my preferred salt, is Kosher)
Try these with dark rye toast, smoked meat, other cured meats, and of course sauerkraut on the side!
Place the grape leaves in a clean jar, then add the dill, mustard seed and garlic. Tightly pack the jar with the cucumbers, get as many as you can in there! Top with brine and weigh down if possible. I am doing a small batch here, the weight I am using is the glass insert of Mason jar lid. It does the trick, no cucumbers are above the brine. This ferment may take some time, expect at least weeks. Keep an eye on it, and remove any mould that forms.
Intuition and experience would lead us to suspect the little cucumbers would turn to mush after weeks in the brine, but that is what the grape leaves are for. Tannins from the leaves are expressed early in the ferment, and this works to toughen the skins of the cucumbers. If grape leaves are not available, any other non-toxic leaf that is high in tannins will do. This will vary depending on where you are in the world. If you are having trouble determining what will work in the area you live in, feel free to email me email@example.com and I will help if I can.
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