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Mini Chef 

Arik Markel, age 10 

Pickles seem complicated to make. One day this past summer I saw a recipe that looked easy and decided to try it out. They were so easy, and they tasted so good, better than the ones you buy in the store. Throughout the summer I made a batch for my family every week for Shabbos!

Sour Dill Pickles 

8 Kirby cucumbers, thoroughly rinsed (approximately 1 lb.) 

1/4 cup kosher salt 

4 cups filtered water 

2 garlic cloves, smashed 

4 sprigs of dill

1/2 tsp. dill seed (optional)

1/4 tsp. coriander seed (optional)

Soak the cucumbers in cold water for 30 minutes and make sure they are clean. If you want, you can cut off the stem ends.

Make a brine by combining salt and filtered water in a large bowl. Stir the liquid until the salt is dissolved. 

Pack the cucumbers and garlic into a clean 3-quart jar and pour in the brine, completely covering the cucumbers. (If there isn’t enough brine, make more). Add the dill and the seeds, if you are using them. Use a clean wooden spoon to move everything around so it’s distributed properly.

Loosely cover the jar with a lid. Place a plate under to catch spills. Let pickles stand for four days at room temperature.

Every day loosen the lid and “burp” the jar (that means to let some gas out), then replace the lid to continue pickling. 

After four days, take one pickle out with a clean fork and taste it. If it is sour enough for you, refrigerate the whole jar. If not, let the jar continue fermenting for another few days, checking daily until you are satisfied with the taste.

The pickles will last in the fridge up to two months 


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