Deli-Style Kosher Dill Pickles

    While we were in GA our friends were making pickles, we tried them, loved them, and begged for the recipe! Momma made a batch a day or two ago, they are still fermenting, but they smell and look delicious!





Per gallon jar:
8-10 cucumbers for pickling
1 large handful fresh dill with flower heads (or add 1/4 tsp dill seed if flower heads are missing)
4-6 large cloves of garlic
Water
1/2 C course Kosher salt or pickling salt
4 tsp. pickling spice
1/2 tsp whole black pepper corns
 
     Pack each Gallon Jar with cucumbers, sprinkling salt between each layer. Add pickling spice, salt dill, and bay leaves. Fill jar with water but leave 2 inches of room for brine to form. (You may prepare this in large crocks and then transfer to glass jars when finished). Weigh cucumbers down to keep submerged and cover. After 2-3 days, remove scum (if any has formed). Let ferment 3 more days and check for doneness by cutting off a slice of one cucumber. One they are fermented to the right stage (to taste), transfer to a glass jar and refrigerate. Ferment longer ( 12-20 days) for pungent sour pickles.

Courtesy of : Mary Fucci