Ruth Hanschka wrote it for Ian Hoare to answer..
  How about this one....
 RH> I've never been a big chutney fan.  Go figure.
 
 IH> The nearest thing we can get to that is german dill 
 IH> pickles, which we saw when we were visiting Denis 
 IH> Clement (who writes to Cuisto.032, a french language 
 IH> cookery echo) in Alsace.
 RH> I'll have to look out a good recipe for you, eh?:)  The german ones
 RH> get fairly close, but the Polish ones are even closer, at least the
 RH> polish-style dills I find here.   
 RH> it's a recipe from a late 40s Betty Crocker cookie book.
 
Well here is a great one that someone dropped on the net about a
year or so back.  I have tried it many times and it compares with
the best.  And Ian if you haven't tried this cold packed pickle you
are missing something.  I added the alum and decreased the mustard
seed from the original 2 tablespoons to about half that.  I highly
recommend the addition of the alum as it takes a bit of the edge off
of the saltiness.  The additionaly dried pepper flakes are to your
liking.  The flavor is very close to or even better than the
Claussen dills available in the states.
Oh, Could you repost that Branston Pickle recipe.  I know it's been
up several times but I've never copied it.
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dave's Cold-Packed Polish Dills
 Categories: Pickles, Vegetables
   Servings: 36
 
      4 lb Pickling cucumbers                  2 c  White vinegar
      8 ea Dill heads                        1/2 c  Pickling salt
      6 ea Cloves of garlic (or more)        1/2 ts Crushed Red Pepper
      8 c  Water                               4 ts Whole mustard seed
MMMMM--------------------OPTIONS (PERSONAL TASTES)-------------------------
      2 ts Alum (option)                       2 T  Whole mustard seed 
(option)
      3 ts Crushed Red Pepper (option)    
 
  Wash and dry the cucumbers;  prick a few holes in each with a fork, or
  quarter them lengthwise.  Peel and break the garlic cloves.
  
  Place half of the dill heads in the bottom of a clean 1-gallon jar. Add the
  garlic, crushed red pepper, and mustard seed. Pack loosely with cucumbers
  and top with the remaining dill. Refrigerate while preparing brine.
  
  Combine water, vinegar, and salt in a saucepan.  Heat to boiling, then cool
  to room temperature.  Pour the cooled brine over the cucumbers, making sure
  they are covered.  Screw a lid on the jar and store in the fridge for about
  4 - 6 weeks before serving. If you've quartered the cucumbers instead of
  leaving them whole, they will be ready somewhat sooner (two or three weeks
  instead).
  
  Ingredients can also be divided between four 1-quart widemouth jars. I find
  it more convenient to make a gallon jar batch (takes less of a footprint in
  the refrigerator) and then divide up the pickles later into separate jars
  when they're ready to eat.  (That frees up the jar for the next batch,
  too...these pickles are really popular with my family and friends, and we
  are never without a gallon in the back of the fridge "curing.")
  
  Enjoy!
  
  Dave, the originator.
  
  The options given above are from my personal experimentation.
  
  The addition of a small amount of alum makes a marked improvement in the
  flavor of the pickles.  The slight bite provided by the alum is
  appreciable.   A spicier pickle can be made by increasing the pepper
  flakes to 2, 3 or more tsp.   Increasing the mustard seed to 2 Tb
  makes a nice mustard pickle.  A mild mustard flavor becomes more
  pronounced in the flavor of the pickle.  I personally prefer less
  mustard seed.
 
MMMMM
 
--- GEcho 1.01+
---------------