Half Sour Dill Pickles
24 – 36 small, not too ripe, cucumbers, scrubbed
3 crumbled bay leaves
6 cloves of garlic
6 bruised whole peppercorns
2 tablespoons dried dill
1 tablespoon dill seed
6 tablespoons coarse salt
9 cups boiling water
Place the cucumbers in a large bowl or crock.
Scatter the bay leaves, garlic, whole black peppercorns, and dill among the cucumbers.
Sprinkle all over with the salt.
Pour the boiling water on top of the cucumbers.
Remove any scum as it appears.
Put a plate on the top, weigh it down with a brick or similar weighted object. (This is to keep the cucumbers in the brine.) Cover with a cloth and store in a dark place for a week in warm weather, or for 10 days in cool weather.
This simple recipe makes the real Jewish dill pickle – no vinegar, no sugar and no packaged pickling spice.