Dill Pickles

Dill Pickles   This recipe came from my second mom, DeLoa.

Wash and put cucumbers into jars with fresh dill or 2 t. dill seed.

Boil ½ C plain salt, 1 pint white vinegar, 3 pints water, and 2 t. alum.  Pour over cucumbers.  Boil lids and seal.

NOTE:  This recipe is at least 35 years old.  I am guessing that this enough liquid for at least 6 quarts, so that is about 30 to 40 cucumbers.

NOTE: I usually slice the cucumbers first.  If you use the cucumbers whole they seem to have better flavor if you put a tiny “X” is the end of each cucumber.

NOTE:  Try adding garlic cloves if you like garlic dill pickles.  I added 2 cloves to each of 2 quarts last year, but haven’t opened them yet.