kosher dill pickles

How To Make kosher dill pickles

• 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.
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