27 Nov Kosher Dill Pickles – from “Auntie”
20-25 cucumbers (about 4" long)
1/8 teaspoon powdered alum
1 clove garlic
2 heads dill
1 hot red pepper
1 quart cider vinegar
1 cup coarse med salt (I am not sure what this means!)
3 quarts water
Wash cucumbers. Let stand in cold water overnight.
Pack into hot sterilized jars. To EACH jar, add above amounts of alum, garlic, dill, red pepper. Combine vinegar, salt, water. Heat to a boil.
Fill jars with vinegar mixture. Put a grape leaf in each jar.
Seal. Makes 6-8 quarts.
(4-6% acidity of vinegar)