Mark Bittman, the master food writer and god of simple recipes published this recipe for homemade kosher pickles. This is my version of Mark’s recipe. Kosher salt and a glass container with a lid is vital for this recipe.
To make the brine
1/3 cup kosher salt
1 cup boiling water
To make the pickles
14 Persian or Kirby cucumbers, washed (scrub if spiny) and halved lengthwise
2 to 3 carrots, peeled
5 cloves garlic, crushed
1 large bunch fresh dill
2 to 3 cups of cold filtered water
Place cucumbers and dill in a large mixing bowl filled with water and rinse until clean.
Bring the salt and water to a boil in a small sauce pan. Stir to dissolve the salt. Add a handful of ice cubes to cool the mixture.
Crush the cloves of garlic with the back of a knife and place in a glass pickling jar. Add the rinsed dill. Pour the cooled salt water over the dill and garlic. Add 1 cup of cold filtered water.
Slice the cucumbers and carrots in half and add to the pickle jar. Line up the pickles vertically. Add cold water to cover. Put the lid on the pickle jar and place in the refrigerator. The pickles will continue to ferment as they sit in the refrigerator. They will keep well for up to a week.