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Dill Pickles

Source of Recipe


Ethel Schindler 1920-1977 (Mom)






List of Ingredients



• 1 gallon water
  
• 1 c. salt
  
• 1 qt. white vinegar
  
• Pinch alum
  
• 1-2 heads garlic, if desired
  
• Dried dill weed
  
• Pickling cucumbers
  






Instructions



1. Wash cucumbers well in several waters. Pack into sterilized jars. Pack pieces of dill around cucumbers. Add pieces of garlic for flavor, if desired.
   
   
2. Make brine out of water, salt, vinegar and alum. Bring to a boil. Pour boiling brine over cucumbers in bottles to cover. Seal bottles.
   
   






Final Comments


Note: May process sealed jars in hot water bath. I have had good (okay pickles) and bad (soggy pickles that never crisp up) results when using the hot water bath. If you choose not to process them in a hot water bath, you need to make sure your brine is boiling when added to bottles so that they will seal as the mixture cools. I have had good success this way, as well.