Kosher Dill Pickles (Made by Sammie Marshall)

By missy55

Ingredients

• Using sterilized quart-size jars, place the following into each jar:
• 1 small lump alum
• 1 whole garlic clove
• 1 hot red pepper (chile pequins are good) or 1/2 to 1 teaspoon dried hot red pepper
• 1 large sprig fresh dill
• 1/2 to 1 teaspoon whole allspice (Sammie uses 1/2)
• 1/2 to 1 teaspoon whole black peppercorns (Sammie uses 1/2)

Preparation

Step 1

Combine the following in a large saucepan:

Get the liquid very hot but do not boil. In the meantime, pack the cucumbers into the jars, then fill to the top with liquid. (Make more liquid as needed until all cucumbers have been used.) Take a damp cloth and wipe around rims of jars. (Sammie dips the lids in boiling water to make a better seal.) Screw on caps tightly. Store for at least a month before consuming.