Recipe and photos by GaddAboutEating.
These are those crisp pickles that snap in your mouth. Crunchy because they are uncooked, making them the hands-down easiest pickles you can make.
You need a saucepan, cheesecloth, jars, or a crock, and the ingredients. Maybe a funnel if you’re using jars. It takes about 15 minutes top to bottom if you use ice cubes instead of cold water.
I have a thing for alliteration, so could not resist putting dill in the title, but fennel is a nice alternative.
Aging them for 2 days makes them what is called “half-sour”, aging for 4 or more days is called: “full sour”.
Note that the longer you age the pickles, the more yeast will form on the top. Try to skim it off, as this will affect the pickle taste. It’s perfectly safe though and a natural part of the kosher pickle.
If the yeast weirds you out, then stop aging the pickles at two days.
Article, recipe, and photographs by Gayle Hurmuses
What makes a pickle perfect?
Whether your favourites are sour or sweet, tangy or salty, you want them to have a certain snap when bitten into. We have a full list of crisp pickle tips to read and follow here.
Given that there are few things more disappointing than trying to bite into a pickle only to have it dissolve in your teeth, it’s worth taking the very few minutes to properly prepare for perfect plump and succulent satisfying pickles that snap.
In addition to these tips, make sure that all your ingredients are at the same hot temperature when you assemble the jars. Your boiling water bath should be properly hot, already at a rolling boil when you drop the jars into it and the jar contents should also be as hot as possible.
This is a cold pack recipe, so make sure that the brine solution is boiling at the ready to be added after the jars have been filled, and immediately before capping them.