Cook Loose

I love a crisp, fresh dill pickle like you get in a good delicatessen. But I'm not fond of the sour pickles, so I came up with this recipe. They are like Claussen's but better, fresher and cheaper. These are refrigerator dill pickles because there isn't enough acid to allow them to safely be stored at room temperature. While I suppose you could go through the canning process, that would change the texture. More vinegar, they become sour pickles. I like these are they are, but keep them in the refrigerator.

• 6 pounds pickling cucumbers (or other vegetable...okra is nice)
• 2 cloves garlic (optional, but the garlic is what makes these Kosher style)
• 3/4 Cup cider vinegar
• 1/3 Cup salt
• 10 Cups water
• 1 Tablespoon pickling spice
• 1 Tablespoon mustard seed
• 1 teaspoon turmeric
• 1 1/2 teaspoons dill seed or several heads of fresh dill

For a smaller batch leave everything else the same but only use

• 3 pounds pickling cucumbers
• 7 Cups water
• 1/4 Cup salt

Scrub vegetables. Peel garlic. Put in a coverable container that can stand boiling water temperatures. If you are using heads of dill, put those in the container now also.

Combine all other ingredients in a pan and bring to a boil. Pour the hot liquid over the vegetables. Cover and allow to cool slowly on the counter.

Refrigerate. You can start eating them any time, but they get really good after about 72 hours and then just improve for as long as they last...which won't be long.