Kosher Pickles Recipe
Yield: 15 servingsYield: 15 servings
Recipe by luhu.jp
Ingredients:
1/2 cup: kosher salt,
1 cup: boiling water,
2 lb: kirby cucumbers, washed and
1: . quartered,
5 centiliter: garlic, peeled & smashed
1: . (or more),
2 tablespoon: dill weed, dried
1 teaspoon: dill seed,
Directions:
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
Yield: 15 servings
Source from luhu.jp
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
Yield: 15 servings
Source from luhu.jp