Name: 'Kosher' Double-Dill Pickles
Total time: PLACEHOLDER
Ingredients: 1 pound pickling (Kirby) cucumbers , each sliced lengthwise into 4 spears; 1 tablespoon kosher salt; 1 tablespoon black peppercorns; 1 tablespoon dried dill weed; 6 cloves garlic , smashed; 1/2 cup chopped fresh dill leaves plus 1 additional tablespoon; 1 1/2 cups distilled white vinegar; 1/2 cup ice

Why This Recipe Works

Traditional pickles can be an all-day affair to prepare, but our “Kosher" Double-Dill Pickles recipe employs a shorter, easier method while still delivering all the flavor of classic long-cured delicatessen-style kosher pickles. We tossed the cucumber slices in salt and allowed them to sit in a colander for one hour. This drew off much of the cucumbers’ excess moisture and seasoned the slices, too. We trapped the seasonings in a paper coffee filter (you could also use a cheesecloth), which allowed for easy removal. A combination of dried and fresh dill and lots of garlic lent these pickles deep flavor. Finally, we added ice to the cooked cucumbers to cool them quickly—the cucumbers would continue to cook if the pickling liquid remained warm.

Before You Begin

Garlic is said to make dill pickles "kosher," and the double dose of dill--fresh and dried--packs in extra flavor. Don't overcook the cucumbers; they will lose their big crunch.

Instructions

Toss cucumbers with salt in colander set over bowl. Let stand 1 hour. Discard liquid.

Place peppercorns, dill weed, garlic, and 1/2 cup fresh dill in paper coffee filter or several layers of cheesecloth and tie tightly with kitchen twine. Bring spice bag and vinegar to boil in medium saucepan. Reduce heat to low and add cucumbers. Cover and cook until cucumbers turn dull olive-brown, about 5 minutes. Discard spice bag.

Transfer cucumbers and liquid to glass bowl, add ice, and stir until melted. Stir in remaining 1 tablespoon fresh dill. Refrigerate, uncovered, at least 1 hour before serving. (Pickles can be refrigerated in covered container for up to 2 weeks.)