Steve Litkowski of Skokie, IL. submitted this recipe to honor his late grandmother Bibi. Bibi came from Russia as a little girl with her family. They eventually settled in the Chicago area. This recipe is used on many family religious festivals and even everyday by extended family members and their friends.

Chicago Kosher Dill Pickles

Makes About Four Jars

20 small, ridged or knobby pickling cucumbers

2 quarts water

6 oz. generous 3/4 cup kosher salt or course sea salt

15-20 garlic cloves, unpeeled

2 bunches fresh dill

1 tbsp dill seeds

2 tbsp mixed pickling spice   

1/2 hot chili, quartered

1. Scrub the cucumbers and rinse well in a bowl of cold water. Leave to dry.   

2. Put the measured water and kosher or sea salt in a large pan and bring to the boil. Turn off the heat and leave to cool to room temperature.

3. Using the first blade of a knife or a wooden mallet, lightly crush each garlic clove, breaking the papery skin.

4. Pack the cucumbers tightly into four 2 pint wide-necked, sterilized jars, layering them with the garlic, fresh dill, dill seeds, and mixed pickling spice. Add one piece of chili to each jar. Pour over the cooled brine, making sure that the cucumbers are completely covered.  

5. Cover the jars and leave to stand at room temperature for 4-7 days before serving. Store in the refrigerator.

If you have a dishwasher, prepare the jars by running them through on the highest heat setting.  

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