Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | Vinegar |
| 3 quarts | Water |
| ¾ cup | Pickling salt |
| \N \N | Dill seed |
| \N \N | Whole garlice cloves |
| \N \N | Cucumbers |
Soak whole cucumbers overnight in cold water and ½ tsp alum.
Then wash and slice as desired. Pack into hot jars - to each jar add 1½ tsp dill seed and add 1 - 3 whole garlic cloves.
Mix vinegar, water, and salt. Boil and pour over cucumbers in hot jars and seal.
Brine will cover about 8 quarts of pickles.
NOTES : Can slice mine several different ways - but David likes them the best very, very, thin to put on hamburgers and salads.
Recipe by: Kim Maness Posted to TNT - Prodigy's Recipe Exchange Newsletter by Pookiehd@... on Aug 6, 1997