If you savor the taste of a great NY deli style kosher dill pickle, you know that store-bought pickles just don't measure up. These homemade kosher dill pickles are packed with flavor and crunch, and they are easy to make.
Rinse the cucumbers thoroughly and cut off the flowering ends. Place cucumbers in a pickle crock (vertically).
Add salt to the water in a large pitcher. Stir until salt is dissolved. Pour over the cucumbers. Add garlic and pickling spice.
Add water and cover with dill. Weigh down with weights to keep cucumbers submerged.
Leave covered on the counter at room temperature for three days then place the crock in the refrigerator. Wait three weeks for perfect sour dill pickles.