Kosher Pickles
Posted July 21, 2011 by
Ready Time 0 min Servings:



Combine the salt and boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool the mixture, then add all the remaining ingredients. Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to keep the cucumbers immersed. Set aside at room temperature. Begin sampling the cucumbers after 4 hours if you've quartered them, 8 hours if you've halved them. It may take 12 to 24 hours or even 48 hours for them to taste pickly enough for you, but I like them at 8 hours. When they are ready, rinse and refrigerate them. If you want them to continue to ferment, you can refrigerate them in the brine.