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Title: Nyc Deli Fermented Pickles
Categories: Pickle Info
Yield: 1 Servings
| 1 | Info file |
I use a Japanese pickleing jar for these and only make about 8-10 pickles at a time. Not much involved for great pickles.
For each pint of water, dissolve 1 tablespoon plain salt (not iodized) Halve as many chili peppers as you like Throw in 1 head of garlic, peeled and smashed.
Store in a cool area (around 70 degrees F. maximum) for about 5 days. I eat them fresh, right from the jar. You can remove them and store in the fridge and make another batch. The solution should be good for 3-4 batches, then replace. Make sure you wash the jar in a 10% solution of bleach to disinfect. I also use cabbage, carrots, and Chinese daikon radish. The longer you leave the cukes in the jar, the sourer they become.