"beebe" > wrote in message
oups.com...
> 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

Yep go here;

http://ohioline.osu.edu/hyg-fact/5000/5342.html


Thanks for the link Sheldon.

Dimitri