Recipe

Quick Pickles - Kosher Dill Recipe

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Ingredients

Directions

Step #1 Toss cucumbers with salt in colander set over a bowl.
Step #2 Let stand 1 hr.
Step #3 Discard liquid.
Step #4 Place peppercorns, dill weed, garlic & 1/2 c fresh dill in paper coffee filter or several layers of cheesecloth & tie tightly with kitchen twine.
Step #5 Bring spice bag & vinegar to a med boil reduce heat to low & add cucumbers.
Step #6 Cover up & cook about 5 mins until cukes turn dull olive brown in color (don't over cook or pickles won't be crunchy).
Step #7 Discard spice bag.
Step #8 Transfer cukes & liquid to a glass bowl, add ice, nd stir until melted.
Step #9 Stir in remaining 1 tbls fresh dill.
Step #10 Refrigerate, uncovered, at least 1 hr before serving.
Step #11 (pickles can be put in the fridged in covered container for up to 2 weeks).
Step #12 Time does not include chilling.
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