On Thu 17 Feb 2005 02:21:42p, beebe wrote in rec.food.cooking:

> 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

What color and what texture are the Kosher dills you're trying to
duplicate?

"Half-Sours" are not nearly so salty, since they spend much less time in
the brine before eating. Many delis serve half-sours.

You didn't describe the process you used for making the pickles that you
found too salty. Knowing that would help in identifying the problem.

Wayne