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Vegetables from New York City
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, sour through and olive-green. 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 monthsSet[nchfp-dill] | Refrigerate or can |
|---|---|---|
| Temperature | 21–24 °CSet[nchfp-dill] | Full-sour: ferment to the end |
| Salt | 7 %Set[nchfp-dill] | Pour on the brine and weigh down |
| Acidity | pH 6.1–6.2 → 4.4Measured[kim2005] | Half-sour: ferment a few days, then chill |
| 4 lb (about 1.8 kg) | Pickling cucumbers, about 4 inches long[nchfp-dill] |
| 2 Tbsp | Dill seed · Or 4–5 heads of fresh or dried dill weed[nchfp-dill] |
| ½ cup | Salt[nchfp-dill] |
| ¼ cup | Vinegar (5 %)[nchfp-dill] |
| 8 cups | Water[nchfp-dill] |
| 2 cloves, optional | Garlic[nchfp-dill] |
| 2, optional | Dried red peppers[nchfp-dill] |
| 2 tsp, optional | Whole mixed pickling spices[nchfp-dill] |
| Starter | spontaneous |
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
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 and are eaten straight from the brine.
NCHFP tested the half-sour style 'refrigerator dill', fermented a week at room temperature and then chilled. Listeria monocytogenes grew during the warm week and survived up to 49 days inside the pickles and 91 days on the surface, so NCHFP does not recommend that method. Snyder et al. also flag lightly fermented half-sours as a higher risk, because chilling stops the pH drop before it reaches a safe level. Discard any pickles that turn soft or slimy or smell bad.
Hazards the sources name: Listeria monocytogenes, which survived 49 days inside and 91 days on the surface of refrigerator dills; Escherichia coli O157:H7 and Clostridium botulinum, held back once the pH is below 4.6.
Every number is labelled with how it is known. How this atlas is made
