I can either listen to White House spokesman Scott McClellan lie his ass off (and it's kinda fun, except that it's kinda disgusting), or if I want a tasty sour taste in my mouth, I can whip up some of these.
Rae over at BunnyFoot (see links, right) was disappointed with some mushy dill pickles she processed in a hot-water brine this summer, so I promised her I'd run my recipe for Deli Dills (you can find versions of this all over the Internet). They're cold brined, so always crispy -- even after a whole year!
(Ooh, teeny tiny update here: Just wanted to add that these ugly, stubbly cucumbers are available at farmers' markets. But I've also found them for a bargain in Chinese markets. S.F. Civic Center's market on Wednesdays and Sundays is good, and so are lots of produce shops on Geary out thataway. Pinch 'em and bend 'em and squeeze 'em to make sure you're getting -- cough, cough -- "stiffies.")
Cold-Brine Dill Pickles
3 quarts water
1 quart white vinegar
1 cup kosher salt (not iodized!)
4 to 5 pounds pickling cucumbers (not waxed!)
1 bunch fresh dill
1 head garlic
Handful of dried red Thai peppers
Combine water, vinegar and salt; heat over medium flame in non-reactive pot until salt dissolves.
Remove from heat and refrigerate in glass or plastic jars until cold.
Scrub the cucumbers. I cannot overemphasize how fresh they oughta be; limp cukes make limp pickles.
Place a few dill fronds, about 3 peeled garlic cloves and a couple of peppers into each quart-size jar (with plastic screw-on lid! Mayonnaise jars are perfect).
Pack as many cucumbers into jars as possible and cover with the cold brine.
Attach lids and refrigerate for at least a week.
Yield: Approximately one pound of cukes per quart jar.