Michigan State University Extension
Preserving Food Safely - 01600609
Delicatessen-style dill pickles are not subjected to any kind of heat treatment. They are prized for their crispness but must be stored in the refrigerator. The following recipe for deli-style dills contains no vinegar; some lactic acid is produced during the brief fermentation period. HALF DILLS
1/2 bushel small pickling cucumbers 1/2 bunch dill 3 gallons water 2 cups pickling salt 5 garlic cloves, sliced 3/4 cup mixed pickling spices
Wash cucumbers. Remove blossom ends carefully to remove soil. Place cucumbers in large crocks. Distribute the dill heads evenly. Make a brine of the remaining items and add to the cucumbers. Cover with a heavy plate and weight down with a glass jar filled with water.
Store at moderate room temperature (70 to 75 degrees Fahrenheit). If scum forms, remove it daily. Pickles may be eaten after third day but well done pickles need a 1-week fermentation. After 1 week, pack the pickles into clean jars and refrigerate to halt fermentation. These pickles must be kept in the refrigerator.