Someone asked, and typing in here is easier than typing into Facebook so here is my Grandma's Kosher Dill Pickle Recipe:


  • 25-30 Cucumbers
  • 1/8 tsp of powered alum (per quart)
  • 1 clove of garlic (per quart)
  • 2 heads of dill (per quart)
  • 1 hot red pepper or 1/8 tsp of crushed red pepper (for each quart)
  • 1 grape leaf (per quart)
  • 1 tsp salt (per quart)


  • 1 Quart of Vinegar (I've used both white and apple cider)
  • 3 Quarts of Water


  • Soak Pickles in salted water overnight. I use 1 Tablespoon of salt per Quart of water
  • Sterlize Jars and lids. In the past I've boiled them, but now use the sterilize option in the dishwasher. (Note: my Dishwasher takes 3 hours for this). You'll probably need 6 quarts


  1. Mix Vinegar and Water in pot and boil; keep hot until use
  2. In the Hot, Sterlized canning jar, add, in this order:
    1. 1 Large Grape Leaf
    2. 2 Heads of Dill
    3. 1 Whole Cleaned Garlic Clove
    4. Hot Pepper or Crushed Red Pepper.
    5. Cucumbers. Pack tightly, but avoid bruisng. I'll usually get 5-8 in a jar depending on the sizes. More if you cut them into spears.
    6. 1/8 tsp of Alum
    7. 1 tsp of salt
  3. Pour Brine Liquid over all of this.
  4. Seal Jars with Canning Lids (That you also sterilized)
  5. Boil Sealed Jars in canning pot for 10 minutes
  6. Remove and cool at room temperature
  7. Jars should pop while cooling to secure the lid

The longer they sit before opening the spicer they'll be.