| previous | next |
Title: Kosher Pickles
Categories: Marinade Vegetable
Yield: 15 Servings
| 1/2 | c | Kosher salt |
| 1 | c | Boiling water |
| 2 | lb | Kirby cucumbers; washed and |
| . quartered | ||
| 5 | cl | Garlic; peeled & smashed |
| . (or more) | ||
| 2 | tb | Dill weed; dried |
| 1 | ts | Dill seed |
Combine salt and boiling water in a large bowl. Stir to dissolve the salt. Add a handful of ice cubes to cool it down. Then add all the remaining ingredients.
Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to keep the cuckes under water. Keep at room temperature.
Begin sampling the cukes after 2 hours. It will take 12-48 hours for the cukes to become pickley enough to suit your taste. When they taste the way you want, refrigerate them in their brine.
NYT 9/13/95
| previous | next |