Kosher Dill Pickles

Name: Kosher Dill Pickles
Prep time: 30 min
Total time: 30 min
Yield: 1 gallon
Ingredients: 4 lbs pickling cucumbers, thoroughly washed; 1/4 cup kosher salt; 2 quarts water (8 cups ); 5 garlic cloves, coarsely chopped; 2 tablespoons mixed pickling spices; 1 bunch fresh dill (about 1/3 to 1/2 cup,chopped); 1 slice day-old jewish rye bread

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Recipe by Leslie in Texas

This recipe is one I want to try next summer when the pickling cucumbers come in. It's from the RSVP section in a June 1981 Bon Appetit. It was requested from Ronnie's in Orlando, Florida, a deli-type restaurant owned by Larry Leckart.

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READY IN: 30mins

YIELD: 1 gallon

UNITS: US

INGREDIENTS

Nutrition

4

lbs pickling cucumbers, thoroughly washed
¹⁄₄

cup kosher salt
2

quarts water (8 cups )
5

garlic cloves, coarsely chopped
2

tablespoons mixed pickling spices
1

bunch fresh dill (about 1/3 to 1/2 cup,chopped)
1

slice day-old jewish rye bread

DIRECTIONS

Arrange cucumbers in 1 gallon glass jar or stoneware crock.
Stir salt into water and pour into jar.
Add garlic and pickling spices.
Lay dill over top; add rye bread.
Cover with plastic wrap and weight with small heavy object to keep cucumbers submerged.
Let stand at room temperature 3 days, then refrigerate at least 5 days before serving.

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