RFCJ RECIPE ARCHIVE
Posted by : Brian Mailman Pickles, Dill Sours - pareve
3 to 4 pounds pickling cucumbers 6 cloves garlic, halved 1/2 bunch fresh dill 3-5 dried chile peppers Two pieces of rye bread 4 tbsp. kosher/pickling salt Rinse cucumbers. Put the dill, along with spices and peppers (if used) into the jar. Stand cucumbers into the jar, sprinkling garlics and salt among them. Cover jar with rye toast, and add boiling water to cover. Let stand in a warm place [NOTE: Out of direct sunlight] for a week. You may wish to taste pickles after 3-4 days. If you're not on a low-sodium diet (and you're not if you're making these!), the juice makes a refreshing tonic. Don't worry if the garlic turns blue. It does that sometimes. B/
