Kosher dill pickles
Kosher dill pickles
Ingredients/Components
- salt - 1/2 c
- water - 1 qt
- vinegar - 1 qt
- alum in each jar - 1/8 tsp
- peck dill size cucumbers - 1 item
- large bunch dill - 1 item
- large or 4 small fresh cloves garlic - 2 item
How to make kosher dill pickles:
Put vinegar, salt and water in large kettle ready for heating. Look over dill and wash. Pack jars with freshly washed cucumbers, putting a stalk or flower of dill in bottom. Save a little space for top to place another piece of dill. Put garlic in each jar and place 1/8 teaspoon alum in each jar. Heat vinegar solution to just a boil. Put in jars. Cover cucumbers. Seal immediately and store in cool dark place. Makes 8 to 10 quarts of pickles. Can be ready to use in 4 to 6 weeks.Recipe categories: Low protein, Side dish, Vegetables.
Rating:
Related ingredients:
oil, grated carrots, melted butter, crushed graham crackers, lettuce, onions, sliced thin, to 8 carrots, raspberry jell-o, large can pear halves, popped popcorn
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