As far back as I can remember, my mother has made her own pickles for Pesach. It was a tradition she got from her mother, no doubt because they did not use Passover vinegar or fresh garlic. I can’t say that I liked them, so I never continued the tradition. Her pickles would sit for weeks in the boiler room and then on the window sill throughout Yom Tov. They were soft and mushy inside (practically alive!) and I stayed far away from them. Now my brother has experimented with his own version and this is the first year that I am attempting my own jars of fresh homemade pickles for Pesach.
- fresh dill
- 4 garlic cloves
- 2 lbs. Persian cucumbers
- jalapeno peppers, optional, whole or cut, with or without seeds (wear gloves!)
- 4 tablespoons salt
- cold water to fill jar
- If you use kosher for passover vinegar, you can use equal amounts of water and vinegar, and cut down the salt to about 2 Tbsp.
They are quite simple to prepare. First, I bought a couple of 8-cup “ball” brand jars with a 2 pc screw on cover. While preparing the cucumbers, I soaked the rubber part of the cover in hot water. Start by putting the dill and garlic cloves on the bottom of the jar. Top with cucumbers and jalapeno peppers. Pour salt into the jar, fill with water, and tightly screw on the cover. Store in a cool dry spot for 2-3 weeks. Store jar upside down for the first 24 hours. When pickles are to your liking, store in the refrigerator.
note: The pickles were delicious (albeit a bit salty). By request, I will have to make more next year!!