Let water, vinegar and salt come to a boil, then set aside. Put dill and 1 clove garlic in the bottom of a mason jar.
Prick the cucumbers shallowly with a fork before putting them in the jar. Put 1 tsp. alum in each quart. Fill jar with the brine which you put aside..
Seal tight and let stand until the brine is clear before using.
These Delicatessen-style dill pickles are not subjected to any kind of heat treatment.
Wash the cucumbers, Remove the blossom ends. Place cucumbers in large crocks and Distribute the dill heads evenly.
If scum forms, remove it daily. Pickles may be eaten after third day but well done pickles need a 1-week fermentation. After 1 week, pack the pickles into clean jars and refrigerate to halt fermentation. THESE PICKLES MUST BE KEPT REFRIGERATED.
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