Seeing as it’s summer, here are the pickles I remember from my childhood. They’re the perfect complement to any BBQ.
They’re really crispy, and have just the right amount of bite that they don’t overwhelm whatever you eat them with.
4 lbs. pickling cukes
1/4 cup salt
8 cups water
5 cloves of garlic, coarsely chopped
2 Tbls. pickling spices
1 bunch fresh dill
1 slice of day-old Jewish rye bread
Combine the water and salt. Stir to dissolve. Arrange the cukes in a 1-gallon glass jar and cover them with the salt water. Add garlic and pickling spices. Swish the jar around to mix a little. Lay dill and rye bread on the top.
Cover the jar with plastic wrap and weight it down with a brick to keep the cukes submerged. (Any other semi-heavy object will do just fine, too.) Let stand at room temp for 3 days. Move them to the fridge and refrigerate for 5 days before serving.