Kosher Style Dill Pickles

From the kitchen of Janet Pomykal (Grandma Janet)


cabinet

Ingredients:

  • cucumbers
  • water
  • vinegar (5% acidity)
  • pickling salt
  • fresh heads of dill
  • dried, whole, hot red peppers
  • powdered alum
  • garlic cloves
  • qt size canning jars, rings, and flats


Preparation:

  • 1: Prepare cucumbers (wash and then slice if spears or hamburger dills are desired).
  • 2: Prepare the pickling brine by combining and heating to a boil:
gif spacer 1 cup pickling salt
3 qt water
1 qt vinegar
  • 3: Sterilize the jars
  • 4: Pack into each hot, sterile jar:
gif spacer 1/8 tsp powdered alum
1 clove garlic
1 hot red pepper
1 large or 2 small heads of dill
cucumbers
  • 4: Fill jars to 1/8 in of top with hot pickling brine.
  • 5: Seal with flats and rings.
  • 6: Process in water bath canner for 5 minutes at 180 degrees.
Caution: To prevent cracking, avoid pouring extremely hot liquid into cold jars or cold liquid into extremely hot jars.

Pickles should be ready to eat in 10 days to 2 weeks.

produce

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