Kosher Deli Pickles Premium PD Recipe

2019-03-05

In the late 1800s, Eastern European Jews introduced kosher dill pickles to America. Cucumbers were packed into wooden barrels filled with water to ferment with garlic, dill, and salt and sold off pushcarts in the immigrant tenement district of New York City. These pickles were fresh, bright green, crunchy and probiotic populated due to their short ferment time, often called “half sours.” As the community grew, Jewish delis opened and were known for their delicious pickles, sometimes called “fresh dills,” served with every sandwich. 100 years later, in the late 1900s, I was raised in a Jewish populated suburb of Chicago where I enjoyed walking to my neighborhood deli and pointing up at the biggest half sour fresh dill pickle in the glass crock fermenting high up on the counter. For fifty cents it was fished out of the cloudy garlic brine and placed in a small plastic bag for me to neatly and secretly eat while spoiling my appetite for dinner as I walked home. This same style of crunchy fresh bright green pickle was my favorite part of eating a kosher Chicago style hot dog. I had no idea I was taking crunchy bites into American history while my immune system benefited from probiotic-populated pickles. Now I know my secret pickle noshing that my mother frowned upon was healthier than what I would have eaten at dinner. This is a story of American fermentation history. Garlic half-sour pickles served the purpose of food preservation, assisting the development of America. It spread across the country and became a memorable experience of my childhood. In 2019 it came back to me to teach this modernized historical recipe with the purpose of healing my community with plant-based fermented foods. We are all taking bites into our world’s global history that can continue on if we take protective actions for human health, the animals and our planet with the guidance of a Protective Diet. On a Protective Diet, we have eliminated inflammatory disease fertilizing foods, and we are utilizing fermentation to improve our quality of life and boost bioavailability and protection at a microscopic level to promote the immune system through our gut microbiome. If you haven’t started making cellular healing, oxidative stress blasting, dementia defensive, disease protective anti-inflammatory fermented condiments yet, I encourage you to start today.

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Comments (3)

  1. posted by Janice Price on March 10, 2019

    Oh my goodness! These pickles are amazing! Totally brought me back to my childhood and the delicatessen pickles I used to love! I made mine from a Japanese cucumber and used garlic and fresh dill sprigs. Perfect!

    • posted by Janice Price on June 14, 2019

      Made these again with Kirby cukes…even better!

  2. posted by Marie Cayuela on March 8, 2019

    Made the Persian cucumbers. Wow! Love the flavor and the crunch is phenomenal! Thanks Julie Marie.
    Abe’s or Kaufman’s deli in Skokie would be proud!!

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