I need a recipe for real Chicago style Kosher dill pickles?

Question

the kind that grandma made they would make you pucker when you ate them

Answer 1

KOSHER DILL PICKLES

12 cucumbers, 3-4" long, quartered or whole
2 tsp. coarse salt, pickling salt or kosher salt
8 cloves garlic
1/2 tsp. mixed pickling spices
2 sprigs dill with seed heads
2 (1 qt.) jars, sterilized

Wash and dry cucumbers. Pack into hot sterilized jars. Place 1/2 of remaining ingredients into each of the jars. Fill jars with cold water, letting it run off slightly to carry off air bubbles. Seal tightly and stand for about 2 weeks in a cool place. After opening store in refrigerator. Makes 2 jars.


Kosher Dill Pickles

Makes about 6 pint jars or 3 quart jars

7 pounds 4-inch-long
firm, fresh pickling
cucumbers (about
30)
3 quarts distilled water
1/2 cup pickling salt or
kosher salt
3 cups distilled white
vinegar
3 cups distilled
water
3/4 cup sugar
4 cloves garlic, peeled
and sliced or
quartered
2 teaspoons dill seeds
1 teaspoon mustard
seeds
1 teaspoon celery
seeds
1 teaspoon coriander
seeds
1 teaspoon whole
black peppercorns
18 sprigs fresh dill
6 cloves garlic, peeled

Follow the directions above for making the Crunchy Dill Pickles with the following changes:

Add the sliced garlic to the spice bag or cheesecloth along with the other spices, and

Add 1 clove of garlic to each pint jar, or 2 cloves of garlic to each quart jar, along with dill sprigs.

Answer 2

in fact no longer something you have examine the recipes..! that's 'Now' (at present) nonsense. yet one would have extra style, tartness or salt some one non secular says 'salami' over the operation and it turns into organic and holy...????