Kosher Pickles

Ingredients:

1/2 c Kosher salt
1 c Boiling water
2 lb Kirby cucumbers; washed and
. quartered
5 cl Garlic; peeled & smashed
. (or more)
2 tb Dill weed; dried
1 ts Dill seed

Method:

Combine salt and boiling water in a large bowl.
Stir to dissolve the salt.
Add a handful of ice cubes to cool it down.
Then add all the remaining ingredients.
Add cold water to cover.
Use a plate slightly smaller than the diameter of the bowl and a small weight to keep the cuckes under water.
Keep at room temperature.
Begin sampling the cukes after 2 hours.
It will take 12-48 hours for the cukes to become pickley enough to suit your taste.
When they taste the way you want, refrigerate them in their brine.
NYT 9/13/95