BRENDA'S AMAZING DILL PICKLES:

1/8 tsp. alum (optional but recommended)
25 lb. small pickling cucumbers
3 whole garlic heads, peeled & chopped
3 bunches fresh dill weed, washed & trimmed
1 bay leaf (per jar)
1 whole cardamom
3 whole cloves
3 whole cassia buds
3 whole all-spice berries
1/8 tsp. celery seed
1/4 tsp. mustard seed
1/4 tsp. coriander seed
1/4 tsp. dill seed
1/4 tsp. chili flakes (dry)
1/4 tsp. black peppercorns
3 fresh hot peppers (including seeds), finely chopped

PICKLING BRINE:

12 cups distilled water (3 liters)
8 cups pickling vinegar (2 liters)
1 cup coarse pickling salt
1 cup white sugar

Sterilize 20 (1 quart or liter) jars by placing in preheated 325°F oven for 20 minutes. Cool jars. Boil lids 5 minutes. Keep hot in simmering water.

Mix the brine ingredients together. Bring to a slow boil and cook until salt and sugar are completely dissolved stirring often. Set aside and keep warm.

To each jar add the appropriate amount of ingredients as outlined above and pack in cucumbers leaving no gaps. Pour the brine into jars leaving 1/4-inch head space. Let stand for 8 to 10 minutes: If brine goes below the quarter inch head-space top it up. Wipe the top of each jar with clean damp cloth. Place hot lids and screw bands onto jars.

Process jars of pickles in a boiling water bath for 20 minutes. Remove jars and cool.

Store in a cool dry place for at least 1 month before opening. Store in refrigerator after opening.

Note: I tried skipping the Alum in my last batch. We noticed a remarkable difference in "Crispness" of the pickles made the prior year. Pickles are much nicer when "Alum" was used.

Submitted by: Brenda & Victor