Kosher Dills

1. 1

   Soak cucumbers overnight in cold water.

2. 2

   Next day, fill jars with cucumbers (may be whole, sliced or spears).

3. 3

   Into each quart jar, put 1 head or 3 tablespoons dill, 1/4 teaspoon alum and 1 small clove garlic.

4. 4

   Bring the water, white vinegar and canning salt to a rolling boil.

5. 5

   Cover the cucumbers with the boiling brine.

6. 6

   Seal; turn upside down.

7. 7

   (If they do not seal, redo brine process or refrigerate.)

8. 8

   Jars will not crack if they are sterilized before being packed, so are hot.

9. 9

   Pickles should stay crisp.

No additional tips available.