Quicker Kosher Dills

Rather than a long fermentation, these pickles get their sourness from good old vinegar. The overnight soak in salt water helps to firm up the cucumbers and flavor them before their rendezvous with the canning pot, but it doesn’t allow for actual fermentation.

As with all cucumber pickles, pasteurizing (heating the jars in water at 180°F for 30 minutes) rather than processing in boiling water for a shorter period will result in a slightly crisper pickle.