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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is one I want to try next summer when the pickling cucumbers come in. It's from the RSVP section in a June 1981 Bon Appetit. It was requested from Ronnie's in Orlando, Florida, a deli-type restaurant owned by Larry Leckart. Ingredients:
4 lbs pickling cucumbers, thoroughly washed |
1/4 cup kosher salt |
2 quarts water (8 cups ) |
5 garlic cloves, coarsely chopped |
2 tablespoons mixed pickling spices |
1 bunch fresh dill (about 1/3 to 1/2 cup,chopped) |
1 slice day-old jewish rye bread |
Directions:
1. Arrange cucumbers in 1 gallon glass jar or stoneware crock.
2. Stir salt into water and pour into jar.
3. Add garlic and pickling spices.
4. Lay dill over top; add rye bread.
5. Cover with plastic wrap and weight with small heavy object to keep cucumbers submerged.
6. Let stand at room temperature 3 days, then refrigerate at least 5 days before serving.
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