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Parve
Easy
6 Servings
Allergens 
No Allergens specified
10 Minutes
Diets
Mr. Simcha Fried, a Belzer chassid, opened Finom on Shamgar Street in Jerusalem just over a year ago. Besides all the typical food items available on the shelves, Finom boasts a huge array of Shabbos food takeout. The pickles they sell are truly mouthwatering. They are lovingly prepared and set out on the elder Mrs. Frieds’ porch to pickle in the sun and are pretty unique in a country that doesn’t really offer American-tasting pickles. These pickles taste like dill pickles but are a bit spicier, which makes them even better!
2.2 pounds (1 kilogram) Persian cucumbers, unpeeled and scrubbed clean
7 cloves garlic, such as Mr. Dipz Peeled Garlic, sliced
1 medium green jalapeño pepper, sliced
2–3 bay leaves
1 and 1/2 tablespoons allspice berries
1/2 bunch fresh dill or 1 package prechecked dill, rinsed
water, to cover
Gefen Salt, as needed (equal amounts salt to water)
Gefen Vinegar, as needed (2 tablespoons per cup of water; optional, according to taste)
Place cucumbers into a glass pickling jar. Add the garlic, jalapeño pepper, bay leaves, and allspice into the jar and cover with dill.
Combine salt, water, and vinegar in a mixing bowl, beginning with 1/2 cup at a time, and pour it into the jar. Repeat until the jar is filled.
Close the jar tightly and wait at least one week in the summer and up to two weeks in the winter until the cucumbers are fully pickled.
Food and Prop Styling by Shiri Feldman. Photography by Felicia Perretti.
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