Pickles - Kosher Dills

By mariannefeldman

http://www.davidlebovitz.com/2008/05/arthur-schwartz-1/
davidlebovitz.com

Ingredients

• Adapted from Arthur Schwartz’s Jewish Home Cooking
• 4 4 4l) quarts (scant 4l) water
• 6 6 6 tablespoons coarse white salt (kosher, if available)
• 18-20 18-20 18-20 Kirby cucumbers, scrubbed
• 8 8 8 cloves garlic, unpeeled and lightly-crushed
• 2 2 2 tablespoons pickling spice (see links below)
• 6 6 6 bay leaves
• 1 1 to 1 large bunch of dill, preferably going to seed, washed

Preparation

Step 1

1. In a large pot, bring 1 qt (1l) water to a boil with the salt, stirring until the salt is dissolved. Remove from heat and add the remaining water.

2. Prepare three 1 quart (liter) wide jars by running them through the dishwasher or filling them with boiling water, then dumping it out.

3. Pack the cucumbers vertically into the jars, making sure they’re tightly-packed. As you fill the jars, divide the garlic, spices, bay leaves, and dill amongst them.

4. Fill the jars with brine so that the cucumbers are completely covered. Cover the jars with cheesecloth, secured with rubber bands, or loosely with the lids. Store in a cool, dark place for 3 days.

5. After 3 days, taste one. The pickles can ferment from 3 to 6 days. The longer the fermentation, the more sour they’ll become. Once the pickles are to your liking, refrigerate them.