Salty Dill Pickles
Cucumbers soaked in cold water, jarred with dill, garlic and alum, and covered with a heavily salted vinegar brine.
To make refrigerator dills, put the above mixture in a gallon jar and set outside for up to 2 weeks. Store in the refrigerator.
Before you start: After the brine goes on, the recipe says to boil the jars 10 minutes — treat that as processing the sealed jars, not a second brining.
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Ingredients
- Cucumbers, cut
- 9 cups water
- 1 cup pickling salt
- 1 cup vinegar
- ¼ teaspoon alum, per quart
- Fresh dill
- Garlic (optional)
Directions
- Soak cut cucumbers overnight, or 3-4 hours, in cold water; put in jars.
- Boil the water, salt, and vinegar; pour over the pickles.
- Put ¼ teaspoon alum in each quart. Put a lot of dill on top of the jar; add a clove of garlic if desired.
- Boil water, add jars, and boil 10 minutes.
Notes
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