Kosher dill pickles

Kosher dill pickles

Ingredients/Components

• sugar - 1 item
• water
• vinegar - 6 c
• alum - 1 item
• dill - 1 item
• garlic cloves - 1 item
• pickling salt - 1 c
• cucumbers - 10 lb
• hot red pepper - 1 item
• grape leaves - 1 item

How to make kosher dill pickles:

Brine:13 c. water6 c. vinegar1 c. pickling salt6 Tbsp. sugar Scrub cucumbers and sterilize jars. Mix brine and put on to boil. Pack pickles in jars. Put dill at top and bottom of each jar. Add to each quart jar 1 tablespoon sugar, 1 grape leaf, 1 or 2 cloves garlic, 1/8 teaspoon alum and a small piece of hot red pepper. Sterilize lids and caps. When brine boils, pour very hot over cucumbers in jars. Seal jars and put in canner. Pour over very hot water in canner until it covers jars. Put cover on canner. Wrap with blanket or heavy coat over canner. Let set until cool, usually overnight. Makes 8 or 9 quarts.

Recipe categories: Low protein, Side dish, Vegetables.