How can I make "well-done" Kosher dill pickles like my grandmother made?
I love the old-style pickles that my grandmother made: pale olive green, soft-"ish", with lots of garlic, salt and a bit sour. When I was a kid, there was actually a corner grocery in Chicago where I could buy them out of a barrel.
I don't like the young, green, firm pickles that don't have the characteristics above; they are too wimpy. I actually recall one batch that my grandmother made at our house, stored in the basement in gallon jars, and recall that two of the glass jars exploded.... now THAT is a pickle!
If anyone has the key, I am interested to try my hand at the process.