Kosher Dill Pickles

• 1 gal. cucumbers
• 2 qt. water
• 3/4 c. non-iodized salt (canning salt)
• 1/2 tsp. alum
• 1 qt. white vinegar (5% acidity)
• garlic (one split clove per jar)
• dill (stem, leaves and flowerets)

1. Sterilize about 7 (1-quart) jars.
2. Wash and slice cucumbers (4 to 6 spears per cucumber).
3. Boil water; add salt and alum.
4. Stir to dissolve, then add vinegar, heating to near boiling, or let strike a boil.
5. To each quart jar, add 1 split garlic cove, about 4-inch dill stem, 2 dill leaves and 1/2 large dill floweret.
6. Place cucumber spears in jar without crowding.
7. Pour hot vinegar solution (at boiling point) over cucumbers, dill and garlic.
8. Seal.
9. (Do only one jar at a time, so vinegar solution will be hot.)
10. Let set at least 2 weeks before eating.

cucumbers, water, noniodized salt, alum, white vinegar, garlic, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=312492 (may not work)