Kosher Dill Pickles

1. 1

   Sterilize about 7 (1-quart) jars.

2. 2

   Wash and slice cucumbers (4 to 6 spears per cucumber).

3. 3

   Boil water; add salt and alum.

4. 4

   Stir to dissolve, then add vinegar, heating to near boiling, or let strike a boil.

5. 5

   To each quart jar, add 1 split garlic cove, about 4-inch dill stem, 2 dill leaves and 1/2 large dill floweret.

6. 6

   Place cucumber spears in jar without crowding.

7. 7

   Pour hot vinegar solution (at boiling point) over cucumbers, dill and garlic.

8. 8

   Seal.

9. 9

   (Do only one jar at a time, so vinegar solution will be hot.)

10. 10

    Let set at least 2 weeks before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.