July 21, 2011 11:09 pm

Kosher Pickles

Posted In: Uncategorized
Posted July 21, 2011 by Victory Farms
Recipe from “How to Cook Everything,” adapted by Susie Haubenstock

Posted in : Cuisines :

Servings

Ingredients

Directions

Combine the salt and boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool the mixture, then add all the remaining ingredients. Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to keep the cucumbers immersed. Set aside at room temperature.

Begin sampling the cucumbers after 4 hours if you've quartered them, 8 hours if you've halved them. It may take 12 to 24 hours or even 48 hours for them to taste pickly enough for you, but I like them at 8 hours. When they are ready, rinse and refrigerate them. If you want them to continue to ferment, you can refrigerate them in the brine.

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