Kosher Dill Pickles

I finally got around to making some pickles with some cucumbers and dill from the farmer's market a few weeks ago. I wasn't sure what recipe to use, either a vinegar based one or kosher salt brine based. I went with the kosher pickles and it was super easy and totally worth it. These pickles are perfectly crisp and salty. Hopefully I can get some more cucumbers before the farmer's market is over for the season this month.

Kosher Dill Pickles
Adapted from How to Cook Everything by Mark Bittman

Ingredients:
1/3 cup kosher salt
1 cup boiling water
2 pounds pickling cucumbers, quartered lengthwise
5-10 crushed garlic cloves, depending on your taste
1 large bunch of fresh dill, stems removed, roughly chopped
1 tbsp pickling spice

Instructions:
1. Boil water, add to salt in a large bowl, stir to dissolve salt. Add some ice cubes to cool the mixture.

2. Add all remaining ingredients to the bowl.

3. Add enough cold water to cover the cucumbers. Take a plate smaller than the circumference of the bowl and another object to weigh it down and keep the cucumbers under the water.

4. Let cucumbers sit at room temperature 3-4 hours at room temperature then put in sealed containers (mason jars or tupperware) in the refrigerator. The pickles will keep for 1-2 weeks.