Garlic Dill Pickles
4 pounds fresh kirby cucumbers
6 Tbsp. kosher salt
3 quarts water
4 Tbsp. whole black peppercorns
2 bunches of dill, stems removed
2 heads of garlic (10-15 cloves, peeled and cut into halves)
1 medium white onion, chopped
1. Rinse cucumbers to remove dirt. Trim ½ inch off of the ends of each cucumber.
(The ends contain enzymes which will soften the pickles. Pickles are best when crisp!)
2. Fill a large bowl with enough water to cover cucumbers; refrigerate cucumbers in water overnight.
3. Place a large pot on the stove, and add the kosher salt and water (use 2 Tbsp. of salt per each 1 quart of water). Cover pot and bring to a boil.
4. While you wait for water to boil, peel and slice the garlic and onions. Put half of all ingredients into the bottom of a large, heat-safe (pyrex) bowl: garlic, onions, peppercorns and dill. Add cucumbers, then top off with the remaining garlic, dill, peppercorns, and onion.
5. When the salted water reaches a rolling boil, remove from heat and immediately (and carefully!) pour over the pickle mix into the heat-safe bowl.
6. Cover the bowl: lay a piece of parchment paper over the top, then weigh it down by placing a plate on top of the paper.
7. Allow 2-3 hours to cool, then transfer to the refrigerator, where cucumbers will ferment to become sour pickles.
*Cucumbers will spoil if they do not remain submerged in brine. The plate weighs down the cucumbers and prevents them from floating to the top. You can add a little water if needed.
Allow 2-3 days for half-sour pickles, or 10-14 days for full sours.