The Best Ever Deli-Style Sour Pickles Recipe. Ever. Seriously. - Garden Therapy (2024)

Tags canning, Month July Week 3, pickles

If you like old-fashioned fermented sour pickles then you will want to learn this recipe. Real deli-style pickles cost around $7 per jar in my area, but I can make 10 pounds of organic sour pickles for just $20! I did not invent this recipe, but it seems to be the most commonly used methodology out there and it works every time without fail. The pickles are garlicky, crunchy, and delightfully sour.The Best Ever Deli-Style Sour Pickles Recipe. Ever. Seriously. - Garden Therapy (1)

Many years ago I acquired some beautiful old pickling crocks and I was eager to put them to use. After lugging home a giant bag of fresh cukes, I followed a recipe for pickling them in the crock. It was a disaster. My brine turned into a stinky, moldy mess and the cucumbers turned out soggy. I ended up throwing out the whole batch, discouraged.

Each year, I would see ten-pound bags of pickling cucumbers and a bouquet of dill in the arms of people leaving the farmers’ market. Green with envy, I asked the market vendor to please give me some tips on making sour pickles so I could try again. I did my best to remember the recipe and ran home to try it right away. I’m so glad that I did because this is now my go-to pickle recipe that I can’t wait to make year after year.

The Best Ever Deli-Style Sour Pickles Recipe. Ever. Seriously. - Garden Therapy (2)

Ingredients

Makes 10 quart-size jars, adjust recipe accordingly

  • 10 pounds fresh-picked pickling cucumbers
  • 2/3 cup ofkosher salt
  • 16 cups of boiling water (non-chlorinated or filtered)
  • 8 cups cold water (non-chlorinated or filtered)
  • 10 clovesof fresh garlic
  • A bunch of fresh, flowering dill
  • 5 teaspoonscoriander seed
  • 5 teaspoons whole black pepper
  • 10 chili peppers (optional)

Equipment

The Best Ever Deli-Style Sour Pickles Recipe. Ever. Seriously. - Garden Therapy (3)

Make it!

  1. The key to crunchy pickles is to be sure that you are using very fresh cucumbers. They should go from farm to canning jar in no more than 24 hours and it’s essential to keep them chilled if you aren’t pickling right away. Size doesn’t matter for flavor, just for preference.
  2. Fill the sink with cold water and wash the cucumbers well. Remove any discolored, bruised, or soft cucumbers. Be sure to get cucumbers that are not waxed.
  3. To make the brine, bring 20 cups of water to a boil and add 2/3 cup of kosher salt. It’s important to use water that is non-chlorinated or filtered because you don’t want the minerals or chlorine to prevent fermentation.
  4. Stir the salt to dissolve. Set the brine aside to cool while you pack the jars.
  5. A cucumber has two different ends, thestem and the blossom end. Cut the blossom end off the cucumbers, or cut off both if you can’t figure it out. You can also slice the cucumbers if you choose. I like them whole.
  6. Divide the garlic, dill flowers, dill leaves, spices, and optional chili peppers among the jars.
  7. Pack the cucumbers into the jars tightly, leaving enough headspace that the brine will cover the them. The idea is to pack them into to jar so tightly that they won’t float up when the brine is added. You can also press a cucumber lengthwise across the upright pickles to pin them down.
  8. Add the cold water to the brine to cool it down more. It should be room temperature before pouring it on the cucumbers.
  9. When cool, pour the brine over the cucumbers, herbs, and spices. Screw a plastic canning lid loosely onto the jar and set them on a counter to ferment.
  10. “Burp” the pickles daily by loosening the cap and letting the air escape, then replacing the lid (loosely) again.
  11. After three days, check the pickles for flavor. Keep fermenting them on the counter until you get the sourness you like, then move them to the fridge to slow down the process. Consume the pickles within a month.

The Best Ever Deli-Style Sour Pickles Recipe. Ever. Seriously. - Garden Therapy (4)

You May Also Like These Pickling Recipes:

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  • Tarragon Pickled Beets
  • These Printable Canning Labels are the Essential Party Dress for Your Jam!

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Comments

  1. Plastic jars or glass jars? Which are you using?

    Reply

  2. I am just doing a batch of these today and hoping they work out. Is the refrigerator best for storing them (I can’t each all within a month and want some mid winter and spring). You mentioned in responding above to another comment that they could be stored in a cool place… so I am guessing it does not have to be the frig., correct?

    Reply

    • Hi Terry, yes, the fridge is best after the original ferment.

      Reply

  3. So, you’re saying you have to eat 10 quarts of pickles within a month? I think not.

    Reply

  4. Can I divide this down to a 2 quart recipe?

    Reply

    • yes

      Reply

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The Best Ever Deli-Style Sour Pickles Recipe. Ever. Seriously. - Garden Therapy (2024)

FAQs

What makes deli pickles so good? ›

Still, pickles from the deli, widely known as kosher pickles, taste different because of how they are fermented. Its preparation method started as a tradition some decades ago to preserve food, later brought by Jewish immigrants to America in the late 19th and early 20th centuries (via History).

What is a deli style pickle? ›

Real deli pickles are fermented in the brine in large barrels with lots of garlic and pickling spices and dill (never, EVER vinegar).

What makes full sour pickles sour? ›

Full Sour Pickles

Sour pickles are one of the pleasantly sour types of pickles that are actually lacto-fermented instead of pickled. This means that there is no vinegar in their brine like in a dill pickle brine, and instead solely relies on salt, water, and time to achieve the desired flavor.

How to make pickles more sour? ›

Vinegar addition: If you want to make the pickles more sour or tangy, you can add a bit more vinegar to the brine. This will increase the acidity, enhancing the tanginess. Start by adding a small amount of vinegar and taste the pickles after allowing them to sit for a while. Repeat the process if desired.

What is the secret of pickles? ›

Here are 10 tips for crunchy pickles:
  • Choose Freshly Harvested Cucumbers. As soon as cucumbers are picked, the softening process begins. ...
  • Use the Right Cucumber Varieties. ...
  • Cut off the Ends of Cucumbers. ...
  • Soak Cucumbers in Ice Water. ...
  • Use Calcium Chloride. ...
  • Add a Source of Tannin. ...
  • Use Enough Salt. ...
  • Don't Add Bacteria.

What is the healthiest pickles to eat? ›

“The pickles that are beneficial for your gut health are the fermented ones, made by brining them in salt rather than vinegar,” says Dr. Oppezzo. “While vinegar pickling is a common method, true fermentation in brine enriches them with beneficial probiotics for your gut.

What are charcuterie pickles? ›

Those pickles are called cornichons (pronounced "KOR-nee-shons"), and they are exactly what they seem to be: tiny pickles, or, as the English call them, gherkins. Their tart, mildly sweet flavor makes them the ideal garnish to serve with classic charcuterie items such as pâtés, terrines, cured sausages, and the like.

What's the difference between pickles and sour pickles? ›

The biggest difference between dill and sour pickles is that the former includes fresh dill weed (and occasionally dill seeds or oil) for a boost of herby flavor. Also, dill pickles nowadays are typically vinegar-based, while sour pickles are always fermented in a salt brine.

What are Chicago style pickles? ›

1L Chicago Style Dill Pickles

Made with fresh cucumbers in a mild vinegar brine with fresh garlic, dill and pickling spices. Try this fresh tasting dill pickle flavour originating from Chicago delis and hot dog carts!

What is the most sour pickle? ›

Our Warheads flavored pickle is an extreme sour pickle! No sugar coating here! We packed all the sour flavor we could into this WARHEADS Extreme Sour Dill Pickle, built for super sour fanatics. Available in Jumbo size.

What are half sour pickles called? ›

Fresh brine, dill pickles, also known as “half sours,” because the pickling brine uses salt without boiling vinegar, are also known as “kosher dills.” They are uncooked, and preserved by refrigeration.

What is the difference between sour pickle and sour sis? ›

Q: What is the difference between sour sis and the sour pickle? The flavor is the same, but Sour Sis is a larger pickle.

How to make the crispiest pickles? ›

The best way to keep your pickles crisp is by taking an extra moment to remove the blossom from the end of the cucumber. By adding this extra cut, you have a crisper pickle. Other ways to ensure a crisp pickle is by adding grape leaves to your jar. I tend to cut off both ends of the cucumber as I quickly process them.

What makes pickles taste better? ›

The taste of your pickled vegetables can be greatly changed by toasting spices. This is because toasting spices cause the natural oils of a spice to be released, which in turn amplifies the flavors.

Why are my homemade pickles not crunchy? ›

Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.

Why are refrigerated pickles better? ›

Even in two hours, pickles' texture can start to change. Warm temperatures cause pickles to soften and lose their crunchy texture. Keeping them cool keeps them crisp. Fridge-cold temperatures prevent mold and yeast from forming in the pickle jar, but other factors can affect the contents, too.

Are deli pickles good for you? ›

The healthiest pickles, according to the experts, are going to be probiotic-rich fermented varieties, such as a deli-style kosher dill. Making pickles at home — whether fermented or pickled in vinegar — may also be the healthiest option because it allows you to control the amount of sodium, the experts note.

What makes pickles taste so good? ›

The acetic acid in vinegar or the lactic acid produced by brine gives the pickle its salty, sour taste. Brine also can contain a variety of spices to add flavor to pickles. Common spices added to brine include garlic, horseradish, dill, and white mustard seeds.

Why are Chick-fil-A pickles so good? ›

A special combination of vinegar, garlic, dill, and seasonings (we don't quite know which ones, as this is a trade secret) creates a pickle that does not taste remotely like that of any of the company's fast food competitors, with just the right level of acid to complement rather than overpower its signature product.

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