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'Kosher' Double-Dill Pickles

From

August/September 2005

'Kosher' Double-Dill Pickles

Traditional pickles can be an all-day affair to prepare, but our “Kosher" Double-Dill Pickles recipe employs a shorter, easier method while still delivering all the flavor of classic long-cured delicatessen-style kosher pickles. We tossed the cucumber slices in salt and allowed them to sit in a colander for one hour. This drew off much of the cucumbers’ excess moisture and seasoned the slices, too. We trapped the seasonings in a paper coffee filter (you could also use a cheesecloth), which allowed for easy removal. A combination of dried and fresh dill and lots of garlic lent these pickles deep flavor. Finally, we added ice to the cooked cucumbers to cool them quickly—the cucumbers would continue to cook if the pickling liquid remained warm.

Makes about 16

Garlic is said to make dill pickles "kosher," and the double dose of dill--fresh and dried--packs in extra flavor. Don't overcook the cucumbers; they will lose their big crunch.

Ingredients

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