Sour Dill Pickles

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

subheading: THE SCIENCE:

1 32-oz plastic deli container with lid (you'll see why plastic is important below)

16 oz spring water, room temperature

2 tbsp Diamond Kosher Salt (this brand is important-- not all kosher salt is the same shape and volume will measure out differently, and larger crystals may have a harder time dissolving. If you can't find Diamond Kosher salt, you should know that I weighed mine out at about 20g)

subheading: THE ART:

(This part is to taste, so modify Moe's recipe as you see fit)

Approx 2 tbsp pickling spice (more on this later-- not all pickling spice is the same)

If your pickling spice does not contain small whole dried red peppers, add a couple to your mix- 1 to 2 for a mild one, and several more for a less traditional spicy pickle.

2 to 3 medium cloves of garlic

Several Persian cucumbers (try to find ones that are not too long and will fit comfortably in the 32oz deli container. If they are too long to fit, don't worry-- cut them in half. They will pickle just as well.)

1 sprig fresh dill

Directions at chowhound.com

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