Kosher Dill Pickles

Russ Myers

By
@Beegee1947

There are many recipes for this pickle, however, this is the one we favor the most.


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Comments:

Serves:

7 / 8 Quarts

Method:

Canning/Preserving

Ingredients

20 / 25
cucumbers, about 4 inches long
1/8 tsp
alum (to each jar) (optional, see note below)
1 large
whole clove garlic, peeled (to each jar)
2
fresh heads of dill (to each jar)
1 small
whole hot red pepper (to each jar)
1 medium
grape vine leaf (to each jar)
1 c
coarse kosher salt, (or canning salt)
3 qt
water
4 c
white vinegar

Directions Step-By-Step

1
Sort freshly picked cucumbers, discarding any that are shriveled of have blemishes. Wash thoroughly.
Scrub the cucumbers with a brillo pad or kitchen scrub brush, fresh from the garden they have nubs and lots of dirt.
2
Drop into cold water and allow to soak for at least one hour.
3
To each sterilized quart jar, add 1/8 teaspoon powdered alum, 1 large clove garlic, 2 heads dill, one grape leaf, and one whole small hot red pepper.
4
Remove cucumbers from water; wipe dry and pack into sterilized quart sized canning jars with other ingredients.
5
In a stainless steel or enamel lined pot, boil together 4 cups good quality white vinegar, one cup canning salt and 3 quarts water.
6
Pour over cucumbers while still hot leaving 1/4 inch headspace. Wipe rim clean using a damp paper towel. Adjust sterilized caps and rings.
7
Process in a boiling water bath for 5 minutes. Let cool at room temperature before storing.
Store for about 4 weeks before eating.
8
Note: Alum is used to keep pickles more crisp, but its use is optional since it is not a preservative.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom