6 qts. quays
2 gallons water
3 c. white vinegar
1 tsp. alum
2 sprigs dill weed or 2 tsp. seed per jar
2 c. Slack lime
1 c. pickling salt
Garlic
Jalapeno pepper (1 per jar)

Wash and scrub quays. Slice and remove seeds. Soak in brine of 2 gallons of water to 2 cups Slack lime for 24 hours. Next day, rinse in several waters until water is clear of lime. Then soak in ice water for 4 hours. Drain on towels and pack in sterilized jars.

To make brine for 6 quarts of quays, you will need: 1 c. pickling salt 3 c. white vinegar 1 tsp. alum

Boil 10 minutes. While doing the brine, to each jar add: 1 jalapeno pepper 2 dill weeds or 2 tsp. dill seed