Ice Cream Pail Pickles - Recipe

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ICE CREAM PAIL PICKLES

Cucumbers and garlic cloves
3 long heads dill

BRINE:

7 c. water
1 1/4 c. brown cider vinegar
Scant 1/2 c. canning salt
3 tsp. alum

Use 6 inch cucumbers cut into quarters lengthwise.

Place dill in bottom of pail along with a few cloves of garlic. Place quartered cucumbers on top to fill pail.

Boil brine ingredients for 2 minutes and pour over cucumbers while hot. Cover pail and store in the refrigerator for at least 4-6 weeks.

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