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Vegetables from New York City, USA
Small cucumbers are packed with dill, garlic and spices under a salt brine and left to sour. Pulled after a few days and chilled they are half-sours, only partly soured; left three to six weeks they become full-sours, fully fermented.
| Pickling cucumbers, about 4 inches long4 lb (about 1.8 kg) | [nchfp-dill] |
| Dill seed2 Tbsp | Or 4–5 heads of fresh or dried dill weed[nchfp-dill] |
| Salt½ cup | [nchfp-dill] |
| Vinegar (5 %)¼ cup | [nchfp-dill] |
| Water8 cups | [nchfp-dill] |
| Garlic2 cloves, optional | [nchfp-dill] |
| Dried red peppers2, optional | [nchfp-dill] |
| Whole mixed pickling spices2 tsp, optional | [nchfp-dill] |
| Starter | No starter culture in the NCHFP recipe; the lactic bacteria that start in the vessel with the cucumbers ferment it (Snyder 2020). |
Total time across the recorded steps: 4.9 months – 7.6 months
What changes: A thin slice comes off the blossom end of each washed cucumber
Cut 1/16 inch off the blossom end and discard it; leave ¼ inch of stem. Output: trimmed cucumbers.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Small cucumbers are packed with dill, garlic and spices under a salt brine and left to sour. Pulled after a few days and chilled they are half-sours, only partly soured; left three to six weeks they become full-sours, fully fermented. Made in 6 steps over 4.9 months – 7.6 months. The longest step, refrigerate or can, takes 4–6 months (National Center for Home Food Preservation (U…). Salt is 7 % (National Center for Home Food Preservation (U…). Lactiplantibacillus plantarum and related species and Lactic acid bacteria, which grew during the first week at room temperature do most of the fermenting.
| Main step | 4–6 monthsReported[nchfp-dill] | Refrigerate or can |
|---|---|---|
| Temperature | 21–24 °CReported[nchfp-dill] | Full-sour: ferment to the end |
| Salt | 7 %Reported[nchfp-dill] | Pour on the brine and weigh down |
| Acidity | pH 6.1–6.2 → 4.4Measured[kim2004] | Half-sour: ferment a few days, then chill |
Half-sours and full-sours are the same pickle stopped at different points. Commercial salt-stock cucumbers ferment in stronger brine in large tanks and are desalted before use; kosher dills ferment with garlic and dill.
NCHFP researchers tested the half-sour style 'refrigerator dill', fermented a week at room temperature and then chilled, by dipping cucumbers in Listeria monocytogenes before brining. It rose about 2- to 10-fold (0.3 to 1 log) during the warm week and declined in the cold, but tested positive up to 49 days inside the pickles and 91 days on the surface. The researchers say home recipes for this method should not be given out. Snyder et al. also flag lightly fermented half-sours as a higher risk, because chilling slows the fermentation and the pH drop. Writing for small commercial makers, they treat a steady fall to below pH 4.6 as the control, because it makes botulism not reasonably likely and goes with a 5-log (100,000-fold) cut in enterohaemorrhagic E. coli. That cut takes time. E. coli O157:H7 may survive up to 2 weeks at 20 °C in commercial fermentation brines and a month or longer at 4 °C in acidified brines. Discard any pickles that turn soft or slimy or smell bad.
Hazards the sources name: Listeria monocytogenes, in a challenge test where cucumbers were dipped in it before brining; it tested positive up to 49 days inside and 91 days on the surface of refrigerator dills.
Every number is labelled with how it is known. How this atlas is made
Ashkenazi Jews came to the United States in large numbers from Central and Eastern Europe from the 1880s to about the 1920s. Most settled in New York City and brought their way of pickling with them (Smithsonian Magazine, quoting Liz Alpern). Dill pickles, whether or not called kosher, have been served in New York City since at least 1899 (Wikipedia).
