My mother-in-law, Margie, makes the best dill pickles; mainly because she picks the cucumbers when they’re really small.

3 C. water
1/4 C. salt
Cucumbers to fill 2 quart jars
2 garlic bulbs
1/2 C. apple cider vinegar
1/4 tsp. alum
Dill

  1. Wash and scrub off black points.
  2. Place cucumbers in ice water for 1 hour.
  3. Bring water, vinegar, salt and alum to boiling.
  4. Pack cucumbers in jars, placing dill at bottom, middle and top. Also garlic bulb (1 clove on bottom, 1 in middle and 1 on top).
  5. Place boiling juice over pickles. Put lid on jar.
  6. Set jars in water that has been brought to the boiling point and leave until cool or until the next morning.
Author:       Categories: Cookbook, Miscellaneous

One Response so far.

  1. Crystal says:

    How soon are these ready? How long will they keep? Do they have to be refrigerated or only after opening?

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