Kosher Dill Pickles

1. 1

   Put vinegar, salt and water in large kettle ready for heating. Look over dill and wash.

2. 2

   Pack jars with freshly washed cucumbers, putting a stalk or flower of dill in bottom.

3. 3

   Save a little space for top to place another piece of dill.

4. 4

   Put garlic in each jar and place 1/8 teaspoon alum in each jar.

5. 5

   Heat vinegar solution to just a boil.

6. 6

   Put in jars.

7. 7

   Cover cucumbers.

8. 8

   Seal immediately and store in cool dark place.

9. 9

   Can be ready to use in 4 to 6 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.