Recipe by Rivkah Krinsky

Sour Pickles

()
Leave a Review
Print
Sour Pickles
Parve Parve
Easy Easy
7 Servings
Allergens

No Allergens specified

20 Minutes
Diets
- Gluten Free - Vegetarian - Pescatarian

I thought this would be the hardest of all fermentation processes but turns out it’s the easiest! I got great tips from Mendy Margolin, “The Pickling Rabbi,” who travels around the world demonstrating traditional kosher delicacies.

Ingredients

Sour Pickles

  • 7 to 8 Kirby cucumbers

  • water, to fill the jar halfway

  • 1 and 1/2 tablespoons salt

  • 1 and 1/2 tablespoons pickling spice

  • 7 cloves garlic, crushed

  • 2 sprigs fresh dill (optional)

Directions

1.

Fill a six-cup mason jar halfway with water. Place the cucumbers in the jar. Smash the garlic cloves and add them to the jar. Add salt and pickling spice.

2.

Fully cover and leave in the fridge to ferment till they become sour pickles! Half sour pickles will be ready to enjoy after five to seven days of fermentation and full sour pickles can take up to a month.

Tips:

No sugar or vinegar needed; all the natural sweet and sour flavors will come through the fermenting process with garlic and salt.

Notes:

Only use the dill for half sour pickles, since it won’t last well for more than five days in the jar.

Credits

Photography by Mushka Krinsky

Recipe tags

clean eating cucumbers fermented gut health healthy pickled pickles Rivkah Krinsky whole foods
Sour Pickles

How Would You

Rate this recipe?

Please log in to rate

Reviews

When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Join our "What's For Dinner"WhatsApp Group image