Aunt Dot’s Kosher Dill Pickles
This is a family recipe from my great aunt.
Wash and scrub small pickles.
Bring to a boil: 2 quarts water, 1 quart vinegar, 3/4 cup pure salt.
Place in the bottom of each sterilized jar: 1 head fresh dill, 1 tsp whole mustard seed, 1/2 pea size powdered alum (I use 1/4 tsp alum or put a good-sized grape leaf in the bottom of the jar), 1 or 2 cloves of garlic, 1 bean-size turmeric (I use 1 tsp).
Pack pickles in tightly; cover with boiling brine up to 1/2 – 1/4″ from top of jar; wipe off rim and put on sterilized lids. Process in boiling water bath 10 minutes.
One recipe of brine makes about 6 quarts depending on how tightly you pack in the pickles.