NYC-style Sour Dill Pickles - the fermentation is finished!

The real title for this post should be:

"Good things come to those who wait!"

Yes, these DO taste as good as they look. Maybe better!

I started talking about fermenting cucumbers and making NYC-style Sour Dill Pickles in my last blog post, but you know what? These pickles deserve their very own article, not just being  the caboose of my last post.

I am going to keep this as simple as possible, so here are the 5 basic steps:

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7 different pickle recipes in 7 days, sort of.

Updated on Friday, September 17, 2010 at 8:42AM by Brook Hurst Stephens

More like 4 types of pickles completed in 3 days, and 3 more types of pickles in various stages of brining, pickling or curing as I type this.

I bought ~ 100 pounds (of assorted sizes) of fresh-picked pickling cucumbers on Friday, and the first thing I did when I got them home was put them in big tubs of fresh cold water. Letting them sit overnight in water makes it easier to scrub the little bits of dust and dirt from their nubby skins the next morning and enhances their crispiness later.

Pickling cukes soaking in a tub of clean cold water overnight.

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