Here's a Ronnie's recipe fix for all the readers still lamenting the closing of the original restaurant:

Ronnie's Kosher Style Pickles

Fresh cucumbers, enough to fill five-gallon crock
3 gallons water
1 pound salt
3 cloves garlic, coarsely chopped
4 ounces mixed pickling spices
1 bunch fresh dill
1 loaf of stale rye bread broken into chunks

Place cucumbers in crock. Mix salt into water and pour over cucumbers. Add garlic, spices, and fresh dill on top.

Add rye bread chunks. Cover crock with cheesecloth.

Put a lightweight stone on top of the cucumbers to submerge them in the brine mixture. Keep crock at room temperature for 3 days. Cure in refrigerator for 5 more days.

Pickles must be stored in refrigerator.

Recipe note: Ronnie's cold-pack pickles were served to lunch and dinner guests with meals.

http://www.nancyskitchen.com