Kosher Pickles

Yield: About 30 pickle quarters.

Ingredients:

• 1/2 cup kosher salt
• 1 cup boiling water
• 2 pounds small Kirby cucumbers, washed, and cut into halves or quarters
• 5 cloves or more garlic, peeled and smashed
• 1 large bunch dill, if desired, fresh and with flowers OR 2 tablespoons dried dill and 1 teaspoon dill seeds, OR a tablespoons of coriander seeds

Method:

1. In a large bowl, combine the salt and boiling water; stir to dissolve the salt. Add a handful of ice cubes to cool down the mixture, and then add all remaining ingredients.
2. Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to hold the cucumbers under the water. Keep at room temperature.
3. Begin sampling the cucumbers after 2 hours if they are quartered, 4 hours if they are halved. In either case, it will probably take from 12 to 24 hours, or even 48 hours, for them to taste "pickly" enough to suit your taste. When they are, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature, more slowly in the refrigerator.