Herman's Famous Kosher Dills
Yield
6 servingsPrep
25 minCook
0 minReady
2 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | 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
|
*
|
| ¼ | teaspoon |
alum
powdered or granulated |
* |
| 1 | cup |
white vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | kg |
pickling cucumbers
|
* |
| 45 | ml |
kosher salt
1 tsp |
|
| 1 | clove |
garlic
thinly sliced |
|
| 1 | Tbs. |
pickling spices
heaping, but remove the red peppers |
*
|
| 1 | stalk |
dill weed
|
*
|
| 1.3 | ml |
alum
powdered or granulated |
* |
| 237 | ml |
white vinegar
|
|
Directions
Wash and pack pickles halfway into jar. Pour in all ingredients Finish packing pickles Fill to top with cold tap water Seal jar and invert jar several times to dissolve ingredients.
Let stand at room temperature for 24 hours and then refrigerate. Ready to eat in two days (for half sour), let stand longer for increased sourness.
