New York Deli–Style Pickles

This recipe will guide you in making delicious and tangy fermented pickles. When cucumbers mature and transform into pickles, their white interior flesh turns waxy and translucent as the air is forced out of the cells. Half-sour pickles have a mottled appearance, where the translucent flesh of the pickle mixes with the fresh white flesh of the cucumber. Full-sour pickles are completely translucent inside.

YIELD: About 1 gallon

FERMENTATION VESSEL: 1 gallon or four 1-quart jars

TECHNIQUE USED: Mastering Brine Pickling 

INGREDIENTS:

• 20 pickling-type cucumbers (not waxed)
• 15 cloves garlic
• 1–2 dried red chiles
• 6 bay leaves
• 2 tablespoons pickling spice or 1½ teaspoons mustard seed, 1 teaspoon dill seed (or 2 fresh dill seed heads), and 1 teaspoon coriander seed
• 1 gallon Cucumber Brine (¾ cup unrefined sea salt to 1 gallon unchlorinated water)
• Grape, oak, or horseradish leaves (optional, enough to top the jar or crock)

INSTRUCTIONS:

1. Scrub the cucumbers thoroughly in water.
2. Trim off the stems and scrub off the blossom ends, as they contain an enzyme that can soften the pickles.
3. Lightly mash the garlic cloves with the back of a knife, just enough to break them.
4. Pack the cucumbers, mashed garlic, dried red chiles, bay leaves, and spices into either four wide-mouth quart jars or a 1-gallon jar or crock.
5. Pour enough Cucumber Brine into the jars or crock to cover the cucumbers completely.
6. If using grape, oak, or horseradish leaves, tuck them over the cucumbers. Alternatively, you can use a piece of plastic wrap.
7. Cover the jar loosely to allow for fermentation gases to escape.
8. Any leftover brine can be stored in the refrigerator for up to a week. Discard thereafter and make a fresh batch if needed.
9. Place the jars or crock on a baking sheet and set them aside in a location nearby, away from direct sunlight, to ferment for 3 to 6 days.
10. During the fermentation period, monitor the brine level and top it off with reserved brine if necessary to keep the cucumbers fully submerged.
11. It is normal to see some scum on the surface during fermentation, but if you have any concerns, refer to the appendix for guidance.
12. Initially, the cucumbers will have a vibrant green color that appears larger than life.
13. As fermentation progresses, the cucumbers will turn into a drab olive color due to the interaction of acids with chlorophyll.
14. The brine will become cloudy as lactic acid is produced.
15. After 3 to 4 days, the pickles will be half-sours. If you prefer a more sour taste, allow them to ferment for about 6 days to achieve full-sour pickles.
16. Taste the pickles periodically until they reach your desired level of sourness.
17. Once the pickles are ready, cover them with fresh grape leaves (if available), screw on the lids tightly, and store the jars in the refrigerator.
18. These fermented pickles can be kept refrigerated for up to 1 year.
19. Enjoy the tangy and flavorful results of your homemade fermented pickles. They make a delicious addition to sandwiches, burgers, and charcuterie boards or can be enjoyed as a refreshing snack on their own.