If you’ve got a home vegetable garden this summer, its likely that you’ve got an abundance of cucumbers that need to be eaten, and you can’t consume them fast enough. One of the best things you can do with them is make Kosher-style dill pickles.
Next, throw your cucumbers, preferably on the smaller side (we like to use Kirbys but any kind will do) into a 1 gallon container, with 1/2 cup of pickling spice and as many cloves of garlic as you want. 4 to 8 cloves is good. Add 1 cup of Kosher salt and then fill the water almost all the way to the top. Cover but leave slightly ajar to permit fermentation and leave at room temperature for 1 week. This same procedure can be used with green tomatoes and celery as well.
In addition to the standard pickling spice with garlic brine, you can also add shredded horseradish or hot chile peppers or pepper flakes to make them more spicy, or a sprig or two of fresh dill weed and a teaspoon of dill seeds for a stronger dill flavor.
After the pickles have begun their initial 1 week fementation, sort them into into smaller jars (Ball Mason is good) or 1 quart covered plastic Deli containers and strain the pickle juice into them to cover with brine. Refresh each container with some spice mixture and some more garlic, put into refrigerator for storage.
The results, after about 3 weeks or so. These can continue to be kept in the fridge for a few months as they mature and become more sour.