Kosher Pickles, The Right Way

1. 1

   Combine the salt and 1 cup boiling water in a large bowl; stir to dissolve the salt.

2. 2

   Add a handful of ice cubes to cool the mixture, then all the remaining ingredients.

3. 3

   Add cold water to cover.

4. 4

   Use a plate slightly smaller than the diameter of the bowl and a small weight to keep the cucumbers immersed.

5. 5

   Set aside at room temperature.

6. 6

   Begin sampling the cucumbers after 4 hours if you quartered them.

7. 7

   It will probably take 12 to 24 hours or even 48 hours for them to taste pickled enough to suit your taste.

8. 8

   When they are ready, refrigerate them, still in the brine.

9. 9

   The pickles will continue to ferment as they sit, more quickly at room temperature and more slowly in the refrigerator.

10. 10

    They will keep well for up to a week.

* Per serving · 4 servings · Values may vary.

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