Kosher Pickles, The Right Way

From Mark Bittman/ New York Times

Food writer Mark Bittman knows his way around a New York deli pickle, and presents a simple recipe that produces a crunchy condiment the natural way. The process of lacto-fermentation yields a better pickle bursting with healthy probiotics.

INGREDIENTS

Yield: About 30 pickle quarters or 15 halves

⅓ cup kosher salt

2 pounds Kirby cucumbers, washed (scrub if spiny) and halved or quartered lengthwise

At least 5 cloves garlic, crushed

1 large bunch fresh dill, preferably with flowers, or 2 tablespoons dried dill and 1 teaspoon dill seeds, or 1 tablespoon coriander seeds

PREPARATION

Combine the salt and 1 cup boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool the mixture, then all the remaining ingredients.

Step 2

Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to keep the cucumbers immersed. Set aside at room temperature.

Step 3

Begin sampling the cucumbers after 4 hours if you quartered them. It will probably take 12 to 24 hours or even 48 hours for them to taste pickled enough to suit your taste.

Step 4

When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature and more slowly in the refrigerator. They will keep well for up to a week.