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Dill Pickles II (P, TNT)
Source: Self
Serves: varies

enough small pickling cucumbers to fill jar
a handful of fresh dill
4 medium cloves garlic; sliced
2 teaspoons mixed pickling spices
4 scant tablespoons kosher (coarse) salt

Use a 1/2-gallon wide-mouthed jar.

Put half the dill on the bottom of the jar. Add half the garlic. Arrange the cucumbers in the jar, packing it as full as possible. Leave a little room on top for more dill. Add the pickling spices and the rest of the garlic. Top with remaining dill.

Mix the salt with 4 cups tap water and stir. It may not dissolve completely. Pour the water into the jar until it comes to the top, making sure that none of the undissolved salt is poured in. The amount you'll need of this solution depends on how well you packed the jar. You won't need it all.

Put in a warm place to ferment. Depending on the temperature and how sour you like your pickles, it will take 3-5 days. When ready, discard top dill and refrigerate.

Use crisp cucumbers if you don't want soggy pickles.

A whitish scum may form on top while the pickles ferment. This should be be removed.

Poster's Notes:
I have been making sour pickles for years, first in Columbus, Ohio, then in Israel, since the kind my family likes aren't available in either place. (I'm not sure about Columbus these days; we left there 20 years ago.) Anyway, this is how I make them.

Posted by Annice Grinberg, Z'L

Nutritional Info Per Serving: N/A