Dill Pickles

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This heirloom classic says it’s from “Toots Reynolds” – presumably a friend of Mark’s grandmother.

Makes 6 quarts

Ingredients

3 dozen or so medium sized pickling cucumbers
6 cloves garlic
6 small chili peppers (optional)
6-12 dill heads

3 quarts water
1 pint vinegar
1 tsp powdered alum
¾ cup salt

Instructions

  1. Sterilize 6 quart jars and their lids. Wash cucumbers.
  2. Combine water, vinegar, alum and salt in a non-reactive pot. Bring to a boil.
  3. One jar at a time: Add one clove of garlic, one chili pepper (if using) and 1-2 dill heads to the jar.
  4. Pack each jar full of cucumbers, 5-7 of them, depending on size.
  5. Pour hot brine over cold pickles carefully, so as not to break jars. Seal tightly, and repeat with next jar.
  6. Will be ready in about 4-6 weeks.

My husband’s grandmother says: Don’t use softened water, or salt with iodine in it. (My husband says: I use Kosher salt.)