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Kosher Double-Dill Pickles




Kosher Double-Dill Pickles
source Cook's Country
categories side dish
yield Makes about 16
prep time
total time

INGREDIENTS
  • 1 lb pickling (Kirby) cucumbers, each sliced lengthwise into 4 spears
  • 1 Tbsp kosher salt
  • 1 Tbsp black peppercorns
  • 1 Tbsp dried dill weed
  • 6 cloves garlic, Smallashed
  • ½ cup chopped fresh dill leaves plus 1 additional Tbsp
  • 1 ½ cup distilled white vinegar
  • ½ cup ice

    • INSTRUCTIONS
  • 1. Toss cucumbers with salt in colander set over bowl. Let stand 1 hour. Discard liquid.
  • 2. Place peppercorns, dill weed, garlic, and ½ cup fresh dill in paper coffee filter or several layers of cheesecloth and tie tightly with kitchen twine. Bring spice bag and vinegar to boil in medium saucepan. Reduce heat to low and add cucumbers. Cover and cook until cucumbers turn dull olive-brown, about 5 minutes. Discard spice bag.
  • 3. Transfer cucumbers and liquid to glass bowl, add ice, and stir until melted. Stir in remaining 1 tablespoon fresh dill. Refrigerate, uncovered, at least 1 hour before serving. (Pickles can be refrigerated in covered container for up to 2 weeks.)

    • NOTES
    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.

    NUTRITION