Quick "Kosher" Double-dill Pickles
Using a short and easier technique, these pickles still deliver all the flavor of long-cured deli pickles. 43
each sliced lengthwise into 4 spears
dill weed, dried
dill weed, fresh
plus 1 additional tablespoon, chopped
Toss cucumbers with salt and place in a colander set over bowl. Let stand for 1 hour. Discard the liquid.
Wrap the peppercorns, dill weed, garlic, and ½ cup fresh dill in several layers of cheesecloth and tie tightly with kitchen twine.
Bring the spice bag and vinegar to boil in medium saucepan.
Reduce heat to low and add the cucumbers. Cover and cook until cucumbers turn dull olive-brown, about 5 minutes. Discard the spice bag.
Transfer cucumbers and liquid to glass bowl, add ice, and stir until melted.
Stir in remaining 1 tablespoon fresh dill.
Refrigerate, uncovered, at least 1 hour before serving.
The pickles will keep, refrigerated in a covered container for up to 2 weeks.