Appetizer: United States – Mid-Atlantic United States (New York) – New York Deli Pickles

Serving Size: 8

Approximate Time

Prep 20 min

Cook 0 min

Additional 12 hrs

Total 12 hrs

Ingredients

- 4 lb (1.8 kg) small pickling cucumbers (Kirby or Persian), scrubbed and trimmed
- 4 cups (946 ml) non-chlorinated water
- 3 tbsp (45 g) pickling salt or canning salt (non-iodized)
- 6–8 fresh dill heads (fronds attached), about 3 oz (85 g) total
- 10–12 garlic cloves, peeled (about 2 oz / 60 g)
- 2 tbsp (18 g) yellow mustard seeds
- 1 tbsp (6 g) coriander seeds
- 1 tbsp (6 g) whole black peppercorns
- 2 bay leaves
- 1 tsp (2 g) crushed red pepper flakes (optional, for slight heat)
- 2–3 grape leaves or 1 tbsp (2 g) loose black tea leaves (optional, for crispness)
- 2–3 quart (946 ml) glass jars with lids (or equivalent total jar volume)

Instructions

Short Description:
Classic New York deli-style pickles: whole or speared cucumbers fermented in a garlicky, dill-forward brine until distinctly sour and crisp. They are salty, pungent, and built to stand beside sandwiches and cured meats.

Regional Notes:
This Mid-Atlantic/New York version uses true lacto-fermentation (no vinegar) and a heavy garlic-and-dill profile common to Jewish delis and bodegas in New York City. Grape or oak leaves (or black tea) are often added for tannins to help maintain a crisp bite; the result is a long, clean sourness rather than a quick vinegar tang.

1. Prepare cucumbers: wash and trim a thin slice off blossom ends (the blossom end contains enzymes that soften pickles). Leave cucumbers whole for deli-style pickles or halve/quarter lengthwise for spears.
2. Make brine: stir the pickling salt into the non-chlorinated water until fully dissolved.
3. Pack jars: divide dill heads, garlic cloves, mustard seeds, coriander seeds, peppercorns, bay leaves, and red pepper flakes (if using) evenly among jars. Tuck in a grape leaf or a pinch of black tea into each jar if using.
4. Add cucumbers: pack cucumbers tightly into jars upright so they fit without crushing, leaving about 1/2 inch (12 mm) headspace at the top.
5. Add brine and weigh down: pour the salt brine over the cucumbers, ensuring they are fully submerged and still leaving ~1/2 inch (12 mm) headspace. Use a fermentation weight, a small clean jar, or a folded cabbage leaf to keep cucumbers below the brine.
6. Cover: close lids loosely (to allow gas to escape) or use fermentation lids/airlocks. Place jars on a tray to catch any overflow and set them in a cool, dark place at 65–75°F (18–24°C).
7. Ferment: allow to ferment 3–10 days, checking daily. Press down to keep cucumbers submerged. Begin tasting after day 4; the pickles should develop a bright, sour, garlicky flavor. Fermentation time depends on ambient temperature and your sourness preference.
8. Finish and refrigerate: once pickles reach desired sourness, tighten lids and move jars to the refrigerator to slow fermentation. Chill at least 1 week before serving for best texture and flavor; flavor continues to mellow over several weeks.
9. Serve: offer whole pickles or cut into spears. Keep refrigerated and consume within 2–3 months. Discard any jar with foul odors, unusual colors (pink/black), or fuzzy mold; a thin white kahm yeast can be skimmed, but when in doubt discard.