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Ingredients
- 1 peck dill size cucumbers
- 1/2 c. salt
- 1 qt. vinegar
- 1 qt. water
- large bunch dill
- 2 large or 4 small fresh cloves garlic
- 1/8 tsp. alum in each jar
Method
- Put vinegar, salt and water in large kettle ready for heating. Look over dill and wash.
- Pack jars with freshly washed cucumbers, putting a stalk or flower of dill in bottom.
- Save a little space for top to place another piece of dill.
- Put garlic in each jar and place 1/8 teaspoon alum in each jar.
- Heat vinegar solution to just a boil.
- Put in jars.
- Cover cucumbers.
- Seal immediately and store in cool dark place.
- Makes 8 to 10 quarts of pickles.
- Can be ready to use in 4 to 6 weeks.
