Kosher Dill Pickles

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.

Ready In:
30mins
Yields:
Units:

ingredients

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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@Leslie in Texas
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@Leslie in Texas
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"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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  1. 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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