Kosher Dill Pickles

1. 1

   To each quart jar and 1/8 teaspoon alum, 1 head fresh dill or 1 teaspoon dill seed, 2 to 3 cloves of garlic, 1 teaspoon hot pepper and cucumbers.

2. 2

   Bring water, vinegar and salt to a boil.

3. 3

   Pour hot solution over cucumbers and seal.

4. 4

   Pickles will be ready in 3 to 4 weeks depending on the size of the cucumbers.

5. 5

   Recipe makes 7 quarts of brine.

No additional tips available.