Dill Pickles

I got this recipe from one on my aunts years and years ago.  It is an easy way to make really good pickles.  The alum makes them very crisp.

 

Dill Pickles

3 quarts water
1 quart apple cider vinegar
1 cup pickling salt
1 tsp alum per jar
Cucumbers
Garlic
Dill, fresh if possible>

In a nonreactive pot, bring the water, vinegar, and salt to a boil.
Put 1 tsp alum in the bottom of each sterilized jar.
Put a clove of garlic and dill in the bottom of the jar. I don’t have measurements for the dill. I always used fresh and cut the head off of one stem.
Pack the jar full of washed cucumbers.
Pour the hot liquid over the cucumbers and seal each jar tightly.
Set aside for 4 weeks at which time you will have delicious pickles.

Of course you can add other things like hot peppers or sugar if you are so inclined. Sugar in the liquid mix and pickling spices in the jar would give you some sweet pickles.

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