Christopher Idone

Dill Pickles

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Preparation info
  • Makes

    3

    quarts
    • Difficulty

      Easy

Appears in
Glorious American Food
Glorious American Food

By Christopher Idone

Published 1985

  • About

Ingredients

  • ½ cup pickling salt or kosher salt, for brining
  • 4 pounds Kirby cucumbers, freshly picked and washed thoroughly

Method

In the stoneware crock, combine the pickling salt with 2 quarts cold water. Add the cucumbers and soak for 24 hours.

When ready to put up

Bring a large kettle of water to a boil.

In a large nonaluminum saucepan, combine the vinegar, sugar, and 3 cups water. Bring to a boil over high heat.

Remove the Kirbys from the brine with a slott