Michigan State University Extension
Preserving Food Safely - 01600609
10/13/97

### DELI-STYLE DILL PICKLES

        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.

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