Super Easy Kosher Dill Pickles

These are super easy kosher style dill pickles. If you want you can make just one jar - or 50. It takes only about 5 minutes a bottle to make if you have the ingredient in front of you. You can watch the embedded video. My late mother and aunt use to make the hot processed ones with brine, till they found out these pickles turned out just well. The only trade off is you have to store them in your fridge. At some of our family dinners, the plate of pickles is the first thing to go.

Super Easy Kosher Dill Pickles! No cooking, heating. But remember since these are cold bottled they HAVE to be kept in the fridge after they "turn." About two weeks if you like them real hot. about a week if you like them mild. Check out the short video.

Here's What you'll need:

1. about 12 dill cucumbers per quart bottle (medium and small)
2. 1 clove garlic per quart bottle
3. 1 Tablespoon kosher salt per quart bottle
4. Dill (long stocks, take flowers) and/or baby dill
5. 1 bay leaf per quart bottle
6. 1 teaspoon Pickling spice per quart bottle (You can get this in most supermarkets)
7. 1 dried red chiles (or 1/4 teaspoon crushed chilies) per quart bottle

You can do this really easily. Just pour boiling water from a kettle into a jar and after about a minute you can pour it into another jar. You can do about three bottles this way before the water becomes too cool to be effective.

Wash and scrub lightly the cucumbers.

Try and pick a larger flower (They sort of look like a green spider!) and put it in the bottom of the jar.

I try and get a variety of sizes of cucumbers - nothing to big. I pack the bigger ones standing up in the bottom of the jar. Squeeze them as tight as you can together.

Add half a bay leaf, half a clove of peeled garlic, and some dill (or baby dill) on top of the bottom row of cucumbers.

Add a second layer of cucumbers. These are usually the smaller ones. Don't pack them so tight that they stick up above the lip of the bottle. Try and leave about a half inch of clearance.

Add the other half of the bay leaf, a red chili (or half of chili, if you don't like them too hot). If you can't find them, you can always use 1/4 teaspoon of crushed chilies. Add a teaspoon a pickling spice and a tablespoon of kosher salt

Add some more dill on top of the cucumbers and fill the jar to the top with cold water (yes, you can use cold tap water!)

Screw on the lids as tight as you can and tip the bottle upside down about ten times to make sure the ingredients are well mixed with the water.

Leave out for between one and two weeks depending on how "hot" you want them.

Shake the bottles each day they're out .Occasionally check the that the lids are as tight as you can get them. You'll find you can tighten them from day to day. You may hear concessional snaps from the lids, don't worry that's natural. Leave out for between one and two weeks depending on how "hot" you want them.

REMEMBER: When they've turned KEEP them in the fridge! You can keep these for up to a year REFRIGERATED. They must live in a refridgerator.