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Ingredients
- 1 qt. vinegar (cider)
- 1 c. salt
- 1/2 tsp. alum
- 3 qt. water
- 2 to 2 1/2 doz. cucumbers (small to medium)
- 3 heads dill weed
Method
- Bring vinegar and salt to boil.
- Pack cucumbers in quart jars (cleaned and prepared for canning) with alum and dill weed.
- Pour boiling liquid over cucumbers and seal.
- Let stand for 6 weeks before using.
- If you like kosher, add garlic and hot peppers. Liquid may be used for green tomatoes, small okra, hot peppers, banana peppers, cauliflower or carrots.
