| I am posting this for all of you who seem to think Jewish dill pickles are made from some magic formula that the Jews keep in the temple under guard. Well if you have ever eaten in a real Jewish Deli and had one of their pickles and want to have the same thing at home here is the recipe, bar none, that will give you what you want. It’s not difficult but there are certain things you should do if you want the best results. First growing your own cukes is best but not everyone can do that so the next best thing is to get pickling type cukes from a fresh market. If the cukes are not absolutely fresh picked the same day you purchase them forget it, and just buy your pickles in the store. Size is relatively important as well 3 to 4 inch cukes are ideal, however, you should get a few smaller ones to use to fill in. If you can get cukes fresh picked wash them in plain water, and this is the step most people don't know about, place them in a container and cover them with cold water and place in refrigerator overnight. I can't emphasize enough how important that step is. If you don't do this you will get spongy, soft, and mushy pickles. The next day prepare your ingredients:
Sterlize as many quart jars as you need (whatever brand, and the lids, the kind that have the 2 pieces) and set aside to cool. You will need a good supply of fresh dill (the amount will vary depending on the amount of pickles you are processing.) You will use two small sprigs in each jars.
(Note: Dried dill works as well but, in the summer you should be able to get fresh.) Fresh Garlic cloves Canning salt (Can get it in any grocery store) Pickling spice mixture also available in any grocery store, however it's on the pricy side. I buy mine by the pound from online. (Lots cheaper.) If you want the name of the company I buy from E-Mail me and I will tell you.
Bottled water. (Tap water has too many chemicals in it) So now you are ready: Remove the container of chilled cukes from the frige. Into one cup of bottled water put one level tablespoon of pickling salt and stir to dissolve. Set aside.
Into each quart jar place a sprig of dill on the bottom. (A sprig can be from 2 to 3 inches long,you will decide after you make these if that's more or less than you want depending on your own taste.)
Next put in the jar one generous tablespoon of pickling spice.
Garlic is an ingredient that varys according to your taste as well. Try my method and then adjust from there. I use two small to medium cloves of garlic in the bottom of the jar. If you are a garlic freak then use 3 if you don't like it that well use 1.
Next put the cukes in standing them up as much as possible. If they are nice sizes you can get from 3 to 4 in each jar and then if you have some small ones you may be able to squeeze one or two on top. You may be tempted to cut them to get more in. (DON'T DO IT) They will get mushy. Once you have all the cukes stuffed in, place another sprig of dill on top of them.
Now pour the cup of salt water in the jar.
Fill the remaining space with fresh bottled water up to where the neck of the jar meets the body of the jar. Leave at least 1/2 to 3/4 of an inch headroom. Place the 2 piece lid on top and tighten by hand as tight as you can. Set jars in a plastic container (The kind that big packages of ground meat comes in from Walmart) you can get about 6 in each one. This is just in case you didn't leave enough headroom and as the fermenting process continues one or two of the lids may buckle up and leak a little. Not to worry, it doesn't hurt the pickles. Now I like to leave my jars work for about 10 days but, I have done them for as little as 7 and as much as 14 days. Each different length of days gives you a slightly different texture. The 7 to 10 day ones are crisper. After working (fermenting) place jars in the refrigerator. They may be eaten the next day. I got this recipe from an old Jewish friend of mine many years ago and when my son visited New York last year he had a sandwich in a deli near Carnegie Hall. They served him their kosher dills and he said to me , "Dad they tasted just like yours." I said, "No, mine taste just like theirs."
Now you see, it's not difficult but, it does take a little time, but, it's well worth it and you can make one or twenty at a time, as many as you like. I will caution you though be careful who you serve them to, because they may be like my granddaughter and become addicted to them.
Let me know if you try them how you like them. | 
