No canning. No sealing. No fermenting. Easy to prepare refrigerator kosher dill style pickles lightly spiked with bourbon and a hint of honey. A true marriage of my Jewish and Southern heritages. Ashkenazi Jews and pickles go hand-in-hand in American food history, though pickles are not necessarily a Jewish food. But as it is with corned meats, sourdough rye breads, and bagels, the popularity of dill pickles in the United States is largely due to the influence of the Eastern European Jewish immigrants who arrived in the late 19th and early 20th-century. A number of these settlers set up shop, notably on the Lower East Side of New York, selling pickles produced in the manner in which they were made in the Old Country, with generous amounts of salt, garlic, and dill. So-called "Jewish" or "kosher" pickles are fermented cucumbers prepared in the above-mentioned salt-brine, while run-of-the-mill "non-Jewish" pickles are prepared using a canning process and typically includes vinegar, sugar, and pickling spices as key ingredients. These awesome kosher-style pickles are neither traditionally fermented or canned, but prepared by employing some of what both methods have to offer. Dill, garlic, vinegar, and pickling spice, along with my "Southern-touch" addition of bourbon and honey, really do make for tasty "Southern-Jewish pickles." After all, they are made by a Southern Jew. Enjoy, y'all.
Cut a thin slice from the ends of each cucumber. The ends of cucumbers contain an enzyme that makes them mushy; cutting off the ends will prevent this from occurring. Slice cucumbers into 1/4-inch slices or spears. Set aside
To make brine, combine water, vinegar, apple cider vinegar, salt, honey, pickling spice, and bourbon in medium sauce pan. Bring to a boil and stir to dissolve honey and salt. Remove from heat and cool to room temperature.
Place cucumbers in 3-4 glass Mason/Ball jars. Do not pack them super tight as you you'll want to leave room for the brine. Add the fresh dill and garlic. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator for at least two weeks. Pickles should keep for at least 4-6 weeks, following.