Kosher Dill Pickles
- 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)
- 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
- 4 c
- white vinegar
How to Make Kosher Dill Pickles
- 1Sort 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.
- 2Drop into cold water and allow to soak for at least one hour.
- 3To 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.
- 4Remove cucumbers from water; wipe dry and pack into sterilized quart sized canning jars with other ingredients.
- 5In a stainless steel or enamel lined pot, boil together 4 cups good quality white vinegar, one cup canning salt and 3 quarts water.
- 6Pour over cucumbers while still hot leaving 1/4 inch headspace. Wipe rim clean using a damp paper towel. Adjust sterilized caps and rings.
- 7Process in a boiling water bath for 5 minutes. Let cool at room temperature before storing.
Store for about 4 weeks before eating.
- 8Note: Alum is used to keep pickles more crisp, but its use is optional since it is not a preservative.