Dill Pickles

Source: Bertha


  • alum (1/2 tsp in each jar)
  • 6 cloves of garlic
  • Fresh dill
  • 1 cup coarse salt
  • 1 pint vinegar
  • 3 qrt water
  • 6 clean quart
  • jars with Mason or Kerr lids


Put alum in bottom of jar. Pack pickles, add dill and garlic. Pour boiling brine over pickles, seal and put in hot water bath overnight. They will be ready to eat in a few weeks.

© Jay Deitch 2013