Yield: 1 Servings
|¾ cup||Pickling salt|
|\N \N||Dill seed|
|\N \N||Whole garlice cloves|
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