Kosher Dill Pickles
Kosher Dill Pickles like the kind you'd find at a good old fashioned Jewish deli.
They say it's from New York.
small to medium size
handful fresh grape
cherry, oak, and/or
Bring salt and water to a boil, stirring to dissolve the salt. Let cool.
Wash your cucumbers and cut off the "blossom" end. You just need to remove the blossom part.*
Layer your cucumbers, dill and horseradish (or grape leaves) in the crock and cover with cooled salt water.
Place a plate with a rock (or something else heavy) on top of the pickles to make sure they're completely submerged.
Test pickles after a couple of weeks.
* This portion of the cucumber is said to make the pickles soft, so get rid of it. I've done my own experiments with this and it seems to be true.