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Grandma Fraaza's Garlic Dill Pickles

chef.camargo's picture
Ingredients
  Cucumbers 25 (Dill Sized)
For brine
  White vinegar 1 Quart
  Canning salt 1 Cup (16 tbs)
  Water 3 Quart
  Grape leaves 4
  Garlic 1 Clove (5 gm)
  Dill heads 2
  Dried red pepper 1
Directions

Wash cucumbers.
Let stand overnight in cold water.
Pack into hot sterilized jars.
(Follow manufacturer's directions for sterilization process.) To each jar add: powdered alum, garlic, red pepper, and head of dill on bottom of jar.
After packing in pickles, add other head of dill.
(If you like them real hot, add another red pepper!) Pour boiling brine to top of jar.
Seal according to manufacturer's directions.
Check seals to be sure they are tight after jars have cooled.
Store in cool dark place and enjoy these spicy dills after 3-4 months.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Taste: 
Savory
Method: 
Brining
Dish: 
Pickle
Ingredient: 
Cucumber

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4 Comments

Laure's picture
Where does one buy allum or alum? Al the old cookbooks call for this but not the newer receipes. Is it necessary? Is it safe?
Radzie's picture
I think Alum in cooking refers to some kind of salt mixture (potash alum being the most common form) used mainly for food processing. It is approved by U.S. Food and Drug Administration to use in foods (or at least used to be so), and hence should be safe to consume; however, better limit it to just the mentioned quantity as more is toxic. Having said this, use of alum these days is treated as old school way; as with the coming of modern canning methods, one can do away with this.
grandmamoo's picture
alum makes the pickles have a crisp crunch to them.
Samina.Tapia's picture
Grandmamoo you are absolutely right. Alum makes the pickles crisp and prevents fermentation, ie the pickle brine from going cloudy. This is indeed a grandma's recipe. Alum can be got from a chemist. Modern recipe cookbooks don't mention alum as they are usually stored in the refrigerator.