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How can I make "well-done" Kosher dill pickles like my grandmother made?

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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.

Thanks
Ken K

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  1. There are a number of threads on the subject, but I believe this is the most recent and possibly the most comprehensive (since it links to the other threads):

    http://chowhound.chow.com/topics/805067

    I have a batch going right now and they are so far turning out quite nice.