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Full-Sour Pickles (Katz's Deli Style)

Delicious Full-Sour Pickles (Katz's Deli Style) recipe

Recipe Details

  • Yield: ** 2 Quart Jars
  • Prep time: ** ~20 mins
  • Texture target: TBD
  • Cook time: ** 0 mins (Fermentation: 10-14 days)

Ingredients

For 1 lb cucumbers (split between 2 jars): - [ ] 1 lb mini seedless cucumbers, washed, blossom ends trimmed - [ ] 4 cloves garlic, smashed (2 per jar) - [ ] 2 tsp black peppercorns (1 tsp per jar) - [ ] 2 tsp coriander seeds (1 tsp per jar) - [ ] 1/2 tsp mustard seeds (optional, divide between jars) - [ ] 2 bay leaves (1 per jar) - [ ] 2 dried red chilis (optional, for spice—1 per jar) - [ ] 4 sprigs fresh dill (2 per jar) or 1 tsp dill seed per jar - [ ] 2 grape leaves or black tea bags (1 per jar — optional but helps with crispness)

Basic 2.5% brine: - [ ] 2 cups non-chlorinated water - [ ] 1.5 tbsp kosher or sea salt (without iodine or anti-caking agents)

Method

Step 1: Sterilize Jars and Equipment

  1. Wash jars, lids, airlocks, and any weights in hot soapy water.
  2. Rinse well.
  3. To sanitize:
  4. Option 1: Pour boiling water over jars and parts, let sit 2–3 minutes.
  5. Option 2: Soak in a mix of 1 tbsp bleach per gallon of water for 5 minutes, then rinse thoroughly with clean water.
  6. Let everything air dry on a clean towel.

Step 2: Make the Brine

  1. Dissolve salt in water completely.
  2. Taste it — should be pleasantly salty.
  3. Double this if needed; you may need ~2.5–3 cups total to fill both jars.

Step 3: Pack the Jars

  1. Add spices, garlic, dill, and grape leaf/tea bag to bottom of each jar.
  2. Pack cucumbers in tightly but gently — avoid breaking them.
  3. Pour brine over until everything is fully submerged. Leave 1 inch headspace.
  4. Add fermentation weights or a small brine-filled zip-top bag to keep cucumbers submerged.

Step 4: Attach the Airlock Lids

  1. Make sure airlocks are filled with water to the fill line.
  2. Insert into lid grommets.
  3. Screw lids on finger-tight — don’t over-tighten.

Step 5: Fermentation

  1. Place jars on a plate or tray (brine may bubble over).
  2. Keep at room temperature (65–75°F) out of direct sunlight.
  3. Check daily:
  4. Bubbles? Good!
  5. Brine cloudy? Normal!
  6. Floating bits? Push down or remove.
  7. Taste at Day 5–7. Full sour often takes 10–14 days.

Step 6: Finish and Store

  1. Once they taste sour, garlicky, and “deli-style”:
  2. Remove weights.
  3. Swap lids for regular mason jar lids (or keep airlock on).
  4. Refrigerate. They’ll keep months in the fridge and flavor will deepen.

Notes:

  • If you see white film (kahm yeast), it’s harmless — skim it off.
  • Avoid mold (blue/green/black fuzz) by keeping everything submerged.
  • Save leftover brine for next batch or use in salad dressings.

Calculating Brine Percentage

To make brine for any amount of water, use a scale: Water Weight (g) x Percentage = Salt Weight (g)

Example for 2.5% brine: - 1,000g water x 0.025 = 25g salt - 500g water x 0.025 = 12.5g salt

Tags: #fermentation