Kosher Dill Pickles
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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.
- Ready In:
- 30mins
- Yields:
- Units:
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
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
Contributor
"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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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.
