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Dill PicklesJul 17 '00 Write an essay on this topic.Every summer when I make my first batch of Kosher dill pickles of the season, I get totally excited. Well, this year is no different. I just finished making two gallons of these pickles and I wanted to share my excitement with all of you. First of all, I want to tell you how I came about this recipe. About twenty years ago, I worked at an engineering company, and one of the engineers I worked with told me about this recipe that had been passed down through his family. He said the pickles were incredible and he was sure I would like them. His wife wrote out this recipe and to this day I make "Frank's Kosher Dill Pickles" every summer. What makes them so special is that about a year after I got this recipe from Frank, he passed away at a very young age and every time I make his pickles, I think of Frank. The papers that this recipe is written on are all yellowed now, but the recipe goes on!!! Ingredients: 1 gallon medium/large pickling cukes (cut off tips of cukes) 4 T Kosher salt (or canning salt) (be sure you use canning or Kosher salt because it contains no additives such as iodine or cornstarch) 2 T mixed pickling spices 2 T minced garlic (I use fresh garlic, not jarred) fresh dill Wash cukes very well with brush. Break dill into 3 portions. Place 1/3 of dill on the bottom of a glass gallon jar. Add one tablespoon of pickling spices and one tablespoon minced garlic over dill. Fill half of container with cucumbers and put another third of dill over these cukes. Finish filling container with cucumbers. Place remainder of dill on top of cukes. Add another tablespoon of pickling spices and another tablespoon of minced garlic on top of dill. (Jar should be full.) Put four tablespoons of Kosher salt in measuring cup and fill it with water and spill into container. Keep adding water until the jar is completely full. Place plastic wrap on top of jar and then cover jar with lid. Turn over a few times to distribute all spices and garlic. Stand upright. Put in cool place for three days (I use my cellar stairs). During this time, turn container over a few times once or twice a day. In three days, place jar in refrigerator and chill thoroughly before eating. (I can't wait, I try them immediately. Sometimes, if the cukes are large, it might take an extra day in the cellar.) ***I have used this recipe with green tomatoes also. They taste just as good. You can cut the tips of the tomatoes also, or you could cut the tomatoes in quarters.*** It sound like a lot of work, but it really isn't. I made two gallons today in about a half hour. And whatever work it is, take my word for it, it is well worth it.  |
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