“Todd would have been so proud that his old Jewish family recipe is out there being shared”
Paula Markus (formerly of Chop Butchery) has been using this pickle recipe for decades. In fact it won her the gold in the Portland Dill Pickles competition twice (she came in second on the third year, which still eats at her since she didn’t get the trifecta). It works great for gherkins or larger cukes. Great whole, dill spears or chips. Here’s a few photos of Paula making some with Topaz Farm cucumbers with her mom, and KT, Todd’s daughter.
*Process = in canner for 15 minutes at a simmer.
