Ingredients

Brine:

• 2 C water
• 1 C vinegar
• garlic cloves
• dill
• 1 tsp sugar
• 1/4 tsp powdered alum

Directions

Wash pickling cucumbers and trim ends. You can slice the large cucumbers in half but don’t quarter them as they become soft. Put into a large container and add 1 cup pickling salt to 1 gallon of water. Soak overnight. Pour off salt water and rinse cucumbers. Bring brine to a boil. Add cucumbers. Leave cucumbers in brine till they change color from a bright green to a dull green. In the meantime, peel 2 or 3 garlic cloves and put them into each jar. Add dill weed, the more the dill the stronger the flavor. After cucumbers have changed color, pack them into quart jars. Pour hot brine over them to within 1/4 ” of the top of the jar. Seal. There is no processing in this recipe. The jars seal 95% of the time. Let pickles set 1 month before using to get the dill flavor.