Harbo’s Deli Stingers

A fiery, crisp, old-world style fermented pickle packed with garlic, aromatics, and a serious kick of heat. Perfectly balanced with a splash of vinegar post-ferment to lock in that signature crunchy deli texture.

What you will need

2 LBS Kirby pickling cucumbers (Select the firmest from a standard 3-pound basket)
20 G Fresh garlic cloves, peeled and lightly smashed
2 Habanero or Ghost peppers (fresh or dried), sliced in half lengthwise
1 TSP Dried chili flakes (optional)
15 G Fresh dill flower (or 1 TSP dried dill weed)
2 Whole bay leaves (crucial for keeping the pickles crunchy!)
1 TBSP Coriander seeds
1 TBSP Dill seeds
1 TBSP Allspice berries
2 TSP Yellow mustard seeds
1 L Spring water (unchlorinated)
40 G Pure sea salt or pickling salt (non-iodized for a 4% brine)
1 CUP White distilled vinegar (or pickling vinegar)

How you'll make it

Prep the Cucumbers: Submerge whole cucumbers in an ice bath for 30 minutes for maximum crunch. Thoroughly wash, pat dry, and slice a sliver off the blossom end of every cucumber to prevent them from going soft.
Pack the Vessel: In a clean 64 oz glass Mason jar (or split evenly between two 32 oz jars), drop in all spices, fresh dill, garlic, and hot peppers. Pack the trimmed cucumbers into the jar as tightly as possible.
Mix and Pour Brine: In a separate pitcher, vigorously stir 40 grams of salt into 1 L of spring water until completely dissolved. Pour the brine over the cucumbers until they are fully submerged, leaving 1-1.5 inches of headspace at the top.
Seal and Ferment: Place a glass fermentation weight on top of the cucumbers to force them entirely under the brine. Seal the jar with a fermentation airlock lid. Move the jar to a cool, dark place out of direct sunlight. Note: For half-sour pickles, ferment for 7 days Note: For full-sour pickles, ferment for 14 days
The Vinegar Finish: Once fermented, open the jar and remove exactly 1 cup of the active brine and discard it. Replace it by pouring 1 cup of white distilled vinegar directly into the jar.
Chill and Serve: Seal with a standard storage lid and place directly into the refrigerator. Let the flavours settle for 24 hours before serving. The longer they are in the fridge, the better for flavours to develop. Serve and make sure to put back in the refrigerator.
ENJOY!