2 lbs of pickling cucumbers
2 ½ cups water
¾ cup white vinegar
1 tablespoon pickling salt
2 garlic cloves
½ teaspoon mustard seed
¼ teaspoon sugar
1 large sprig of fresh dill
Wash the cucumbers.
Boil the water in a pan. Add the vinegar and salt. Stir well. Add the garlic, mustard seen and sugar and boil for several more minutes until the salt and sugar are dissolved. Let cool.
In a glass jar, put the dill and place cucumbers on top of it. Pack the cucumbers in well but leave room at the top. Pour the water mixture over the cucumbers, making sure the cucumbers are completely covered.
Once it has completely cooled, cover tightly and put in the refrigerator. Wait about a week before eating them. Even after opening, be sure to keep the pickles in the refrigerator.
Pickled foods were common in Central and Eastern Europe and immigrants from those countries brought their recipes with them.
Dill pickles were stored in barrels and sold on the streets of the Lower East Side. One street, Essex, even earned the unofficial name "Pickle Alley."
This recipe calls for keeping the pickles in a jar in the refrigerator instead of a barrel out on the sidewalk!