3 qt. water 1 qt. Heinz distilled vinegar 1/2 c. coarse salt (not iodized) Pickle sized cucumbers 2 head fresh dill 1 sliced onion 2 cloves fresh garlic Gallon jar 1 tsp. alum Pack washed pickles in jar. Add dill, onion and garlic. Add alum on top. Pour liquid into jar. Cover all pickles completely with liquid. Set in cool place for 1 week (basement is good). Then keep in refrigerator. Will keep for many months. |