The juicy nature of spicy Kosher Pickles makes them perfect accompaniments for hearty deli sandwiches. Their moisture offsets dry meats like turkey and pastrami. Kosher Pickles

Kosher Pickles
Recipe type: Pickles
Serves: 15
  • 1/2 Cup Kosher salt
  • 1 Cup boiling water
  • 2 pounds Kirby cucumbers; washed and quartered
  • 5 cloves garlic; peeled and smashed (or more)
  • 2 Tablespoons dill weed; dried
  • 1 teaspoon dill seed
  1. 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.
  2. 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.
  3. 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.
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