How do I make pickles – tart extra dill style???
…a fermented dill pickle such as this recipe for Kosher Dill Pickles: Ingredients 15 small, firm Kirby cucumbers, free of bruises or brown spots (preferably unwaxed) 4 cloves garlic, unpeeled but lightly crushed ½ teaspoon coriander seeds ½ teaspoon mustard seeds ½ teaspoon black peppercorns 3 small dried hot red peppers (like Arbol) 2 bay leaves 8 sprigs dill, preferably with seed heads, well washed ½ teaspoon dried dill seeds, if the dill has no seed heads 1 heel of extra-sour rye bread with caraway seeds 1½ quarts (6 cups) water, or as needed 6 tablespoons pickling salt, or as needed (no iodized salt!) Instructions Thoroughly wash a wide-mouthed pickle crock, bean pot, or glass jar. Carefully wash the cucumbers, rubbing gently with a sponge, soft brush, or your hands to removed all traces of sand. Discard any with bruises. Stand the cucumbers on end around the sides and across the bottom of the crock or jar, so that they hold each other in place, but not so tightly that they will
