CANNING RECIPE: Eeghirkis 
(Kosher-style Dill Pickles)
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This is from "Memoirs and Menus-The Confessions Of A Culinary Snob," by Georges Spunt.

24-36 small, not too ripe, cucumbers 
3-bay leaves, crumbled 
6-cloves of garlic 
6-whole peppercorns, bruised 
6-sprigs of dill -- or -- 
2-Tbsp dill weed and 1 Tbsp dill seed 
6-Tbsp coarse salt 
9-cups boiling water

Scrub the cucumbers
Place them in a large bowl or crock
Scatter the bay leaves, garlic, whole black peppercorns, and dill among the cucumbers
Sprinkle all over with salt
Pour boiling water on top of the cucumbers
Remove any scum as it appears
Put a plate on top, weighted with a brick (this is to keep the cucumbers in the brine)
Cover with a cloth and store in a dark place for a week in warm weather or for 10 days in cool
This simple recipe makes the real Jewish dill pickle -- no vinegar, no sugar, and no packaged pickling spice


NOTE: We've added the below, which wasn't included with the original recipe
Fully fermented pickles can be stored in the original container in the refrigerator as long as you remove the scum on a regular basis
Canning is an excellent way to store them

Canning
Pour the brine into a saucepan
Heat slowly to a boil and simmer for 5-minutes
Filter the brine through a coffee filter to remove cloudiness if desired
Fill clean canning jar with pickles and hot brine leaving ½” headspace
Adjust lids
Process in boiling water canner, pints 10 minutes, quarts 15 minutes

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