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Side Dishes


Yiddish deli pickles sized

Recipe from The New Yiddish Kitchen by Simone Miller and Jennifer Robins; Page Street Press
It’s hard to beat a good, old-fashioned, deli-style pickle. Pickling can be an “uncanny” 
way to revisit memories and also stretch your dollar by preserving a summer harvest. 
These use a short ferment time and then chill in the fridge for an easy, at-home recipe!


 2 cups  water
½ cup  apple cider vinegar
1 teaspoon maple syrup
1 tablespoon sea salt
2 tablespoons minced garlic
3 dill sprigs
¼ teaspoon red pepper flakes
½ teaspoon dill seed
½ teaspoon whole peppercorns
¼ cup dried minced onion
5 Persian cucumbers (sliced if necessary to fit the jar)

Sterilize a quart canning jar either in the dishwasher, or by pouring boiling water in it and pouring it out.

Combine all ingredients except cucumbers in a mixing bowl and set aside. Then, place your cucumbers in a large glass vessel, like a Mason jar, vertically so they all fit snugly, but comfortably.Pour your liquid mixture into the jar until it covers the cucumbers entirely but leaves about ¼ inch (6 mm) of air at the top.Cover tightly and allow the jar to sit at room temperature for 24 hours. Then, refrigerate until ready to eat. They get better after a couple of days, so if you are patient wait it out!


Makes 5 servings or more 

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