Make Your Own Deli Pickles

There's a certain flavor of pickle that I love and you can't find it in stores. It's the Kosher deli pickle taste that I love and it's so hard to find a good one these days.

I did some research on deli pickle recipes and finally had a chance to try them out. Beware, it takes about a week to make these, so you have to be patient : )

(This recipe makes 4-6 small pickles)

Ingredients & Supplies:
• 4 firm pickling cucumbers
• 1 T salt
• 2 T minced garlic
• bunch of fresh dill
• 1 T coriander
• 1 T black pepper
• ice cubes
• 4 cups water
• several large jars (I used some old pasta sauce jars)

Wash the cucumber and cut the ends off

Soak the cucumbers in ice water for a few hours.

After the cucumber is done soaking, combine the salt and 3 cups of water in a large bowl.

In each jar, put as many pickles as you can inside. Then add the dill, garlic, and spices.

Pour the salt water into the jar. Fill the jar almost all the way, but leave an inch or so empty. If you need more water to fill the jar, you can add some.

Tighten the cover of the jar and turn it upside down to make sure nothing comes out.
Then tighten it again to make sure. You don't want the jar to leak while you wait for your pickles.

Place the jar upside down with a towel over it in a dark, cool place. (I'm laughing at our idea to put the pickles in our bathroom closet while we wait for the new vanity to come in. Notice the blue tape still on the floor waiting for paint!)

The next day, check the jars to make sure they didn't leak. You may need to tighten the cover again. It's difficult, but leave your pickles alone for 5 days.

After 5 days, it's finally time to get your pickles! I put mine in the fridge for a few hours to get cold before I tried them.

Enjoy! Worth the wait!
Perfect for a spring BBQ!

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