DILL'S DELI RECIPES

Steps:

• Layer the cucumbers and dill heads with garlic.
• Pour the remaining ingredients over all and cover with cold, fresh water, filtered if you can.
• Cover with cheesecloth.
• Weigh down the pickles with a plate and jar of water. Cover with a clean tea towel.
• Check after 72 hours, remove any scum that may have formed and wash cheesecloth, plate and jar of water and replace them.
• Check after another 72 hours and see if they are done enough for you. If so, pack into sterile jars and cover with the brine.
• Store in the refrigerator to slow the fermentation process.
• I make these in a big dough bucket and pack into gallon jars and some plastic containers to give as gifts.

Steps:

• 1. Sterilize a quart canning jar either in the dishwasher, or by pouring boiling water in it and pouring it out.  2. Combine all ingredients except cucumbers in a mixing bowl and set aside. Then, place your cucumbers in a large glass vessel, like a Mason jar, vertically so they all fit snugly, but comfortably. 3. Pour your liquid mixture into the jar until it covers the cucumbers entirely but leaves about ¼ inch (6 mm) of air at the top. 4. Cover tightly and allow the jar to sit at room temperature for 24 hours. Then, refrigerate until ready to eat. They get better after a couple of days, so if you are patient wait it out! Recipe posted with permission from The New Yiddish Kitchen: Gluten-Free and Paleo Kosher Recipes for the Holidays and Every Day , by Simone Miller & Jennifer Robins