Return to Main Recipes Page/Return to Home Page

Dill Pickles, Sun II (P, TNT)
Source: "Harriet Roth's Deliciously Healthy Jewish Cooking," published 1996
Yield: 1 quart (12 pickles)

12 cucumbers (3" long)
1 teaspoon whole pickling spices
1 scant tablespoon kosher salt
2 to 3 large cloves garlic, smashed
4 sprigs fresh dill
1 2" square rye bread heel
Boiling water, to cover

Pack the cucumbers tightly into a clean quart mason jar. Add the spices, salt, garlic, and dill. If you have the heel of a rye bread, place a 2" piece on top of the cucumbers.

Pour boiling water over the cucumbers to cover. Adjust the rubber ring and cover but do not seal tightly. Keep the jar at room temperature until the liquid becomes cloudy. Cover tightly and store in the refrigerator.

Pickles are ready to eat in 7 to 10 days.

Poster's Notes:
Harriet Roth has a very easy recipe for the old-fashioned half-sour dill in her book "Harriet Roth's Deliciously Healthy Jewish Cooking," published 1996. This is a wonderful book for anyone with health issues or just trying to watch the weight.

Posted by Marlene Arnold

Nutritional Info Per Serving: One pickle has 592 mg sodium