Dill Pickles

Recipe Ingredients

30		Cucumbers
1/2 cup	118ml	Coarse salt
2		Water
2 tablespoons	30ml	Vinegar
4		Garlic cloves
4		Bay leaves
1/4 teaspoon	1.3ml	Mustard seed
1 teaspoon	5ml	Mixed pickling spice
10 sections		Dill

Recipe Instructions

Buy even-sized cucumbers and be sure they are very firm. Wash and dry them. Arrange the cucumbers in a crock or jar.

Bring the salt and water to a boil. Cool; then add the vinegar, garlic, bay leaves, mustard seed and pickling spice. Pour over the cucumbers. Arrange the dill over all. The liquid should completely cover the cucumbers; if not, add more salted water. If crock is used, cover with a plate or wooden board to weight it down. Loosely cover with cheesecloth. Keep in a cool place for a week. If you like very green pickles, you might test one at the end of 5 days.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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