Homemade Kosher Dill Pickles
- 4 quarts (scant 4l) water
- 6 tablespoons coarse white salt (kosher, if available)
- 18-20 Kirby cucumbers, scrubbed
- 8 cloves garlic, unpeeled and lightly-crushed
- 2 tablespoons pickling spice (see links below)
- 6 bay leaves
- 1 large bunch of dill, preferably going to seed, washed
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Bay leaves (6)
- Dill (1 large bunch)
- Garlic (8 cloves)
- Kirby cucumbers (18)
- Cooking & Baking
- Pickling spice (2 tablespoons)
- Salt, coarse white (6 tablespoons)
- Drinks
- Water (4 quarts)
Preparation
Read recipe preparation on davidlebovitz.com
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Recipe Stats
Published May 17, 2008 (4 years ago).
37 people saved this recipe.
