Sour Bread Pickles (Deli style)
Source of Recipe
Elizabeth Keckmety
Recipe Introduction
These are described as being "so gross that you have to keep eating them" hahah actually they are really good with a reuben or sub sandwhich.
List of Ingredients
4 inch cukes, washed and scrubbed
salt
dill
rye bread
crock or jar
Recipe
Cut a cross into the pick on the stem end. Cut down almost to the middle. Rub the pickle with salt and pack in a crock or jar. Stick the sprigs of dill into the jar and add a little more salt on top with the rye bread. Add water to fill the jar. Put a plate on the top and cover with a clean dish cloth and rubber band or string. Put the jar out in the sun for about 48 hours until the liquid turns a slight yellow color. (it will look VERY cloudy and gross..but that's how it's SUPPOSED TO LOOK). After 48 hours you can refridgerate the pickles and use.
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