This raw pickle recipe was shared with us by Amy Levin. Thankfully, raw pickles are not particularly difficult to make and actually taste much better than the processed counterpart you find in jars!
20-25 mildly ripe firm pickling cucumbers
1/4 cup kosher salt
1 head garlic, peeled and broken up into cloves
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 bunch fresh dill
1/2 lb ice
16 cups water
- Cut 1/16″ off the ends of the cucumbers and scrub very well (leaving the blossom end on can lead to spoilage).
- Soak the cucumbers in ice water for a couple of hours.
- When cucumbers are almost done soaking, Mix the salt and water.
- Sterilize or wash your giant pickle jar (about a gallon) from the food warehouse. Make sure you have properly disposed of all the lousy pickles that use to be in it, I Recommend your compost heap or the garbage. Wash the jar or sterilize it so it no longer stinks like the vinegar they used to make there inferior pickles.
- Now it gets real easy. Pack as many of your pickles into the jar as you can. Use the rest for a salad or something. stick in all the dill (you can chop it, but it does not matter), all the garlic cloves, all the seeds, then stop, and look at your beautiful jar.
- Pour the salt water in the jar. All the way up to the top minus an inch, or a half inch or so. If you are short water, add some.
- Tightly cover the jar with the lid that came on the giant pickle jar. Cover it tightly, as hard as you can turn, stop, then tighten again just to make sure. Stand back, and look at the beauty of what you have made.
- Place jar UPSIDE down, with a towel over it (to keep it dark), in a cool (65-58°F) place in your home. Put a plate under the jar to see if it leaks.
- The next day (24 hours later) check to see if the jar leaked. If it did, it means you didn’t follow my instructions. Tighten the lid (if needed) and TURN IT UPRIGHT, cover it with the towel, and ignore it. Walk away.
- Leave in cool dark place for five days. If you want to leave them for a full week, more power to you. Both time frames will result in a great authentic Kosher pickle
PLEASE TAKE NOTE! We were psyched when Amy Levin agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Amy’ recipes and want to keep a good relationship with her. Out of respect for how awesome sauce Amy and her creations are, PLEASE do not repost her recipe without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the recipe. Thank you!
ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the pickles in some way!