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Kosher Dill Pickles Recipe

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This recipe for Kosher Dill Pickles is from Cookbook with Anne & Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20-25 pickling cucumbers (no larger than 6" long)
1/8 tsp powdered alum*
1 clove garlic (per jar)
2 heads dill (per jar
1 hot red pepper, dried (per jar)
2 grape leaves (per jar)

*There is a product called something like "pickle crisp" sold with the canning jars - you can use it in place of the alum.

Brine:
1 qt. vinegar
1 c pickling salt (be sure to use pickling salt or it will turn cloudy)
3 quarts water
Directions:
Directions:
Wash cucumbers. Let stand in ice water overnight. Slice into spears.

Sterilize jars (VERY IMPORTANT STEP!). Into each jar, place a grape leaf on the bottom, and a garlic clove, red pepper, and the dill. Pack the cucumber spears into the jar fairly tightly, but don't squish them. Top with another grape leaf.

Combine brine ingredients and heat to boiling. Fill jars with the brine and cover with sealing lid and rings. Wait for tops to "pop" and then store in a cool, dark place. If any jars do not "pop" put them into the refrigerator immediately (after cooling) and store there.

These are best after they have had a chance to cure for a few weeks, but it is hard to wait that long! Also, the longer they sit, the spicier they get. If you don't like the hot, leave out the peppers.
Personal Notes:
Personal Notes:
This is a recipe from mom's friend, Alvina Castrop. These were the BEST pickles I ever had as a kid. I've made them a couple of times with varying success. I guess I really need to start growing my own cucumbers and dill.

 

 

 

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