Herman's Famous Kosher Dills

• 4 1/2 pounds pickling cucumbers
• 3 tablespoon kosher salt 1 tsp
• 1 clove garlic thinly sliced
• 1 Tbs. pickling spices heaping, but remove the red peppers
• 1 stalk dill weed
• 1/4 teaspoon alum powdered or granulated
• 1 cup white vinegar

1. Wash and pack pickles halfway into jar.
2. Pour in all ingredients Finish packing pickles Fill to top with cold tap water Seal jar and invert jar several times to dissolve ingredients.
3. Let stand at room temperature for 24 hours and then refrigerate.
4. Ready to eat in two days (for half sour), let stand longer for increased sourness.

pickling cucumbers, kosher salt, clove garlic, pickling spices heaping, dill, alum powdered, white vinegar

Taken from recipeland.com/recipe/v/hermans-famous-kosher-dills-47072 (may not work)