For Marilyn in FL:

Thanks for your help. My mother had the kosher dill recipe that was printed in the Orlando Sentinel years ago. Thought you might like to have it. I have never been to the Seabreeze in Tampa. I did go to a restaurant in Ybor City one time, but can't remember the name of it.
This recipe makes a lot of pickles, but I'm sure you can cut the recipe down to suit your needs. If you'll notice, it doesn't have any vinegar in it - good for those who don't like vinegar.

Ronnie's Kosher Dill Pickles
Ronnie's Restaurant - Orlando, Florida

Fresh pickling cucumbers, enough to fill a 5-gallon crock
3 gallons water
1 pound salt
3 cloves garlic, coarsely chopped
4 ounces mixed pickling spices
1 bunch fresh dill
1 loaf 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 or plate on top of the cucumbers to submerge them in the brine mixture. Keep the crock at room temperature for 3 days. Cure in refrigerator for 5 more days. Pickles must be stored in the refrigerator.

Thanks,
Mary Louise in SC

http://www.nancyskitchen.com