Hi, I'm endeavoring to make Kosher Dill Pickles, and my first batch
came out more salty than sour or "dilly;" Since it's February, I could
not find the fresh dill heads, so I used dill and dill seeds. The dill
I used, as the produce guy explained, is used for dressing fish, etc.,
and not the stuff that is used for canning (which comes available late
summer, which is way to hot a time of year for making pickles).

Anyway, does anyone know how to get the pickles sour and "dilly" like
the ones you get in new york city?

thanks,

beebe