By Jordan Champagne, Happy Girl Kitchen Co.
Yield: 4 quarts
These are the classic New York-style pickles, which are naturally fermented in a sea salt-water brine. Over the years, we’ve found that this pickle brings up the most childhood memories. I’ve heard many stories at markets after someone takes that first bite of our pickles: “I remember in 1943 going to my first movie and sneaking in one of these pickles to the theater!” Here’s to creating your own good memories!
4 pounds pickling cucumbers (small and fresh)
1 bunch dill
4 grape leaves (optional for crunch)
4 teaspoons pickling spices
12 cloves garlic
- Prepare jars by placing the dill, grape leaves and pickling spices at the bottom. Next, pack in the cucumbers and garlic, filling as much of the space in the jar as possible. You might include a chili pepper to add some spice!
- Mix a 5% salt-water solution by combining 1 gallon of filtered water and 3/4 cups of sea salt (do not use iodized salt as it will retard bacterial fermentation.) A one-half-gallon batch is enough for these 4 quarts. Pour salt water over packed jars, making sure contents are submerged. The lid should be loose to allow air exchange.
- Place in a 55° to 70° environment, out of direct sunlight. Let sit for five to 10 days, tasting occasionally. Refrigerate when desired sourness is achieved. (Skim any mold that forms and floats on the water’s surface, but do not be afraid of it for it is a natural part of the fermenting process).
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
