4 cups water
1-1/2 Tbsp pickling salt
2 fresh dills with the dill head
additional fresh dill weed
4 cloves of garlic
4 bay leaves
Pickling cucumbers to pack into two jars
cheese cloth and 2 rubber bands
• In a large pot, bring 1 cup of water to a boil with the salt, stirring until the salt is dissolved.
• Remove from heat and add the remaining water.
• Prepare 2 large jars by running them through the dishwasher or filling them with boiling water, then dumping it out.
• Wash the cucumbers and cut off the ends. Make sure they are not bitter. Discard the bitter ones.
• Place the dills in the bottom of the jars and add the garlic and the bay leaves.
• Pack the cucumbers vertically into the jars, making sure they’re tightly-packed.
• Fill the jars with brine so that the cucumbers are completely covered.
• Cover the jars with cheesecloth, secured with rubber bands.
• Store in a cool, dark place for 3 days.
• After 3 days, taste one. The pickles can ferment from 3 to 6 days.
• The longer the fermentation, the more sour they’ll become.
• Once the pickles are to your liking, refrigerate them.
The Lebovitz recipe:
4 quarts (scant 4l) water
6 Tbsp coarse white salt (kosher, if available)
pickling cucumbers to fill two jars
4 cloves garlic, unpeeled and lightly-crushed
2 Tbsp pickling spice
6 bay leaves
1 large bunch of dill, preferably going to seed, washed