Kosher Dill Pickles
These are an adaptation of my mother's and my aunt's recipes. It's an easy recipe to use if you have your own garden because you can make 1 jar or 20 jars at a time.
For each quart jar (or in my case, ¾ litre)
Ingredients:
- 1 slice onion
- 1 ½ cloves garlic
- 1 head of dill or 1 tbs dill seed, or 3 tsp dill weed
- 1 tbs pickling or sea salt (do not use Iodized or rock salt)
- 1 tbs sugar
- 1/8 tsp alum optional
- 1 tsp pickling spice or
- 4 juniper berries, ¼ tsp mustard seeds, 1 tiny, dried, hot red pepper (about ½ inch long), ¼ tsp black peppercorns and 1 small bay (laurel) leaf, broken
- ½ cup white vinegar
Instructions:
- Put all of the above in a jar. Tightly pack in the pickling cukes.
- Pour vinegar over
- Fill with boiling water, seal according to the type of jars you are using, and process, boiling water bath, for 15 minutes.
