Name: kosher Dill Pickles
Yield: Makes about Four Jars
Cuisine: American
Ingredients: ½ hot chilli, quartered; 30 ml/2 tbsp mixed pickling spice; 2 bunches fresh dill; 15–20 garlic cloves, unpeeled; 15 ml/1 tbsp dill seeds; 175 g/6 oz/generous ¾ cup kosher salt or coarse sea salt; 2 litres/4 pints/2 quarts water; 20 small, ridged or knobbly pickling cucumbers

Preparation info

Makes about
Four
Jars

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Redolent of garlic and salt, dill pickles can be supple and succulent or crisp and crunchy. This is the pickle of New York city, just salt brine, no vinegar!

Ingredients

20 small, ridged or knobbly pickling cucumbers
2 litres/4 pints/2 quarts<

Method

Scrub the cucumbers and rinse well in a bowl of cold water. Leave to dry.
Put the measured water and kosher or sea salt in a large pan and bring to the boil. Turn off the heat and leave to cool to room temperature.
Using the