Kosher Dill Pickles

Serves: 6
Total Calories: 274


30 to 36 cucumbers 3 to 4 inches long
1 dill weed big or 2 small ones for each quart
2 garlic peeled for each quart
7 cups water
5 cups cider vinegar
1/8 teaspoon alum powdered
1 cup pickling salt


Thoroughly wash cucumbers, then pack in sterilized quart jars leaving 1/2 inch headspace. To each jar, add the dill flower and garlic. Mix water, vinegar, alum and salt bring to a boil. Pour boiling mixture over cucumbers, leaving 1/2 inch headspace. Adjust lids and process in boiling water bath for 20 minutes. Keep sealed for 2 to 3 months before using.

Note: For high altitude, process an additional 1 minute in boiling water bath for each 1,000 feet above sea level.

Nutritional Facts:

Serves: 6
Total Calories: 274
Calories from Fat: 0

This Kosher Dill Pickles recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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