Thyme for
  Home      Cooking

Kosher Dill Pickles

Preparation and cooking time: 

For each quart jar (or in my case, ¾ litre)

1 slice onion
1 ½ cloves garlic
1 head of dill (if mine is ready, which it’s not at the moment) or 1 tbs dill seed, or 3 tsp dill weed (which is what I am using – can’t get dill seed here, either)
1 tbs pickling or sea salt (do not use Iodized or rock salt)
1 tbs sugar
1/8 tsp alum (another thing I can't get here.  I bring from the U.S. but it's not really necessary)
1 tsp pickling spice or
   4 juniper berries, ¼ tsp mustard seeds, 1 tiny, dried, hot red pepper (about ½ inch long), ¼ tsp black peppercorns and 1 small bay (laurel) leaf, broken

Put all of the above in a jar. Tightly pack in the pickling cukes.  Pour over

½ cup white vinegar

Fill with boiling water, put hot rubber ring on, seal and process, boiling water bath, for 15 minutes.