Kosher dill pickles

Kosher dill pickles

Ingredients/Components

• water - 3 qt
• cider vinegar - 1 qt
• clove garlic - 1 item
• hot red pepper - 1 item
• powdered alum - 1/8 tsp
• heads dill - 2 item
• grape leaves - 1 item
• to 25 4 inch cucumbers - 20 item
• coarse medium salt canning salt preferred - 1 c

How to make kosher dill pickles:

Wash cucumbers; let stand in cold water overnight. Pack into hot, sterilized jars. To each quart add listed amounts of alum, garlic, dill and red pepper. Combine vinegar, salt and water; heat to a boil. Fill jars, put grape leaf (washed) in each jar. Seal. Makes 6 to 8 quarts.

Recipe categories: Low protein, Side dish, Vegetables.