Kosher Dill Pickles

Total time: 60 minutes

     These are an adaptation of my mother's and my aunt's recipes.  It's an easy recipe to use if you have your own garden because you can make 1 jar or 20 jars at a time.

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

 Ingredients:

• 1 slice onion
• 1 ½ cloves garlic
• 1 head of dill or 1 tbs dill seed, or 3 tsp dill weed
• 1 tbs pickling or sea salt (do not use Iodized or rock salt)
• 1 tbs sugar
• 1/8 tsp alum   optional
• 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
• ½ cup white vinegar

 Instructions:

• Put all of the above in a jar. Tightly pack in the pickling cukes. 
• Pour vinegar over
• Fill with boiling water, seal according to the type of jars you are using, and process, boiling water bath, for 15 minutes.