I was trying to find a recipe to match the pickles I get here in NYC. You can get them at the deli or shops that specialize in pickles, like my neighborhood store Clinton Hill Pickles. If you stop into a place like this you’ll just see a close to empty shop besides the barrels of sour and half sour pickles. Then you’ll come home and eat all of them because you can’t control yourself and they’re that amazing. That’s what I wanted. FINALLY! I did it! I found a half sour pickle recipe to use our cucumbers in. If you recall I have been experimenting with multiple pickle recipes, but nothing really tasted like my beloved sours. Then I tried this.. and my life changed forever.
There is no vinegar in this pickle recipe. The smell of vinegar grosses me out so this was a priority when doing this recipe. You really don’t need it, I promise!
A friend tried these last night and he exclaimed “they taste like $10 store pickles!”. I never bought pickles for $10, but if I did, I would hope they would be amazing. These are, so don’t worry.
Please make these.
3-4 whole size cucumbers
1/2 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1/2 teaspoon black peppercorns
3 bay leaves
6 cloves garlic (minced)
slightly less than 1/3 cup sea salt
8 cups water
additional whole coriander seeds and peppercorns to add on top
Wash your cucumbers.
Cut your cucumbers if you are using whole ones. I like to cut them in half and then cut them into quarters.
Dissolve your sea salt in water. I would suggest using 1/4 to 1/3 cup of salt depending on how salty you want them and if their flesh will be open to the water (like these ones are).
Grind up all the dry ingredients (coriander, mustard, peppercorns). If you don’t have a mortar/pestle, throw it in a plastic bag and use a rolling pin to crush them.
Put the cucumbers in a jar that you’ll be storing them in.
Put the minced garlic in the jar, then ground up spices, then pour the salt water mixture on top. If you have any water left, disregard it.
Add a little bit of fresh dill in there, I add several pieces.
Add in your additional coriander seeds and peppercorns. Just a few does the job.
Add in your bay leaves.
Make sure your cucumbers are completely covered in water and seal up the jar.
Put in the refrigerator.
Don’t open until at least 1 week. I find they are the best after a few weeks.
*Note: I usually use 2 jars as I don’t have one big one to fit all these in. If you do this, make sure to separate everything evenly – the salt water, the herbs, garlic, etc when pouring it in*