Easy Dill Pickles

[kellytree]

Easy Dill Pickles

Very easy and safe to make.

These are the best dill pickles I've tasted.

20-25 4" cucumbers

Soak them covered in cold water overnight.

Check out your jars. You need a lid with a perfect

seal and lining with pickles --- not a flaw. You also

need tongs. Clean the jars and put them and the lids

into a deep pot of boiling water.

For each jar you will need:

1/8 teaspoon of alum

1 clove garlic

2 heads fresh dill

1 hot red pepper

1 grape leaf clean

In a big pot put 1 cup sale (the big kosher kind)

3 quarts water

1 quart cider vinegar

and bring to a boil

Put a dish towel on the counter. With the tongs, take

the jars out one by one and cram cucumbers in, then

add the alum, garlic, dill, pepper and fill the jar

right up with the hot brine.

Put the grape leaf on top, take the lid out of the pot and put it on the jar, then using a potholder, screw it down well.

That's it. Repeat. Makes 6-8 quarts of pickles.

You are suppose to keep these in the pantry for winter but we start eating them after a couple days.

Keywords: Hors d'oeuvre, Easy, Condiment

( RG1782 )