Chef Paula Markus (who makes our amazing sandwiches, and formerly owned 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 got the silver on her third year, which still eats at her). It works great for gherkins or larger cukes. Great whole, dill spears or chips. Here’s a few photos of Paula, her mom, and KT, Todd’s daughter making some pickles with Topaz Farm cucumbers!
*Process = in canner for 15 minutes at a simmer.
“Todd would have been so proud that his old Jewish family recipe is out there being shared”