Victory's Kosher Style Pickles " Made Easy"

"These will be the best kosher-style pickles you will ever eat--much much better then store bought kosher pickles and a lot cheaper,"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
97hrs
Ingredients:
13
Yields:
1 gallon
Advertisement

ingredients

Advertisement

directions

  • Wash cucumbers cut into pickle spears enough to fill ice cream pail with the onion rings.
  • Add 18 tablespoons kosher salt to boiling water; stir to dissolve.
  • Pour hot salt water over cucumbers and onions; cover and let soak for 1 hour.
  • Drain salt water but do not rinse cucumbers.
  • Add the dry ingredients; mix well.
  • Then add the cup of white vinegar.
  • Then add cold water; mix well.
  • Put pickles in fridge. Don't eat till 3 or 4 days--trust me it is well worth the wait--the longer they sit the better they taste.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

i live in iowa my day job is plumbing and heating chef by nite lol i like hunting fishing and of course cooking
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes