Dill Pickles


I love dill pickles and have been wanting to try to make my own for a while now.  Last weekend at the farmers' market, I bought a nice 1 pound bag of Kirby cucumbers.  I had a few different recipes saved, but I decided to go with this Mark Bittman recipe that I found on Savory Spicy Sweet.  I had to halve this recipe since I only had 1 pound of cucumbers, but the original recipe is listed below.  These were decent, considering it was my first time making pickles, but I feel like they were missing a vinegar-like quality that I am used to tasting when I eat store bought pickles.  Next time I make them, I'll try a different recipe.

1/3 cup Kosher Salt
1 cup Boiling Water
2 pounds Kirby Cucumbers, washed and cut lengthwise in halves or quarters
5 Garlic Cloves, smashed
1 Bunch of  Fresh Dill

Combine the salt and boiling water in a large bowl and stir to dissolve the salt.  Add a handful of ice cubes to cool down the mixture.  Add the remaining ingredients.  Add cold water to cover the cucumbers.  Use a plate slightly smaller than the diameter of the bowl and a small weight to keep the cucumbers below the water.  Keep at room temperature.  Begin sampling the cucumbers after 4 hours if you quartered them, 8 hours if you halved them.  Either way, they will most likely take 12-24, possibly even 48, hours for them to taste "pickle-y" enough to suit your taste.  When they are ready, refrigerate them in their brine.  Pickles will continue to ferment as they sit, more quickly in room temperature, more slowly in the refrigerator.  They will keep well for up to a week.