David's favorite dill pickles

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

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