Jewish pickles can cover a lot of different possibilities.

Do you mean half-sours? Any description of the pickle is helpful.

Carol

Have you googled Jewish Pickles. It's worth doing just to read the articles even if you don't find your particular pickle.......I bet that you will though.

google Attman's Deli, Lombard Street, Baltimore, Md print map and directions ... get in the car ... etc.....

Linda Ziedrich's Lower East Side Full Sour Dills (The Joy of Pickling)come pretty close for a small batch. But NOTHING touches the ones made by the barrel. And believe me I've tried for years ....

Kayskats:

Followed your instructions, this looks close (at least the picture) http://www.myjewishlearning.com/culture/2/Food/american_jewish_cooking/kosher-dill-pickles.shtml

Probably will give this a 'try'. And since I have friends in Baltimore, I may send them on a road trip. And yes those barrel pickles are the pickle by which all are judged (lol) To all, Thanks for the feedback.

regards
TE I

Whether you're using Ziedrich's recipe or another fermented pickle, be sure to use the freshest pickling cucumbers and pickling salt as directed.

Carol