Homemade Kosher Dill Pickle
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- 4 quarts (scant 4l) water
- 6 tablespoons coarse white salt (kosher, if available)
- 18-20 Kirby cucumbers, scrubbed
- 8 cloves garlic, unpeeled and lightly-crushed
- 2 tablespoons pickling spice
- 6 bay leaves
- 1 large bunch of dill, preferably going to seed, washed
- In a large pot, bring 1 qt (1l) water to a boil with the salt, stirring until the salt is dissolved. Remove from heat and add the remaining water.
- Prepare three 1 quart (liter) wide jars by running them through the dishwasher or filling them with boiling water, then dumping it out.
- Pack the cucumbers vertically into the jars, making sure they’re tightly-packed. As you fill the jars, divide the garlic, spices, bay leaves, and dill amongst them.
- Fill the jars with brine so that the cucumbers are completely covered. Cover the jars with cheesecloth, secured with rubber bands, or loosely with the lids. Store in a cool, dark place for 3 days.
- After 3 days, taste one. The pickles can ferment from 3 to 6 days. The longer the fermentation, the more sour they’ll become. Once the pickles are to your liking, refrigerate them.
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