The BEST dill pickles

With all those summer gardens coming I thought you could use a good recipe for dill ( I put garlic cloves to make kosher!) pickles******

Boil and keep warm -

12 cups water

6 cups white vinegar

3/4 cups table salt

1/4 tsp alum (available in the spice aisle)

If you have extra liquid just save and reheat later

Need-

About 1 lug pickling cukes

1 package dill weed (stalks & stems)

Quart or pint canning jars (wide mouth are easiest)

It might sound weird but put the cukes in the washing machine on rinse & spin. This cleans them extremely well!

Fill cleaned hot jars with as many cukes as will fit, add dill weed and stems (as much as you want) and garlic cloves if wanted. Top with hot water mixture leaving 1 inch head space- clean off jar top from anything on it and top with hot canning lid and screw top (tightened).

Turn bottles upside down on towels on the counter until cool then right side up. Put any that didn't seal in the fridge and the rest in cupboard for 3-4 months to process.

These are delicious, not soggy fantastic pickles! ENJOY!! :)