4 lb. fresh cucumbers
3 c. white vinegar
3 c. water
1/2 of 1/3 c. NoSalt (salt substitute)
2 tbsp. dill seeds per jar
3 peppercorns per jar
Pinch of alum

Wash cucumbers thoroughly and cut in half lengthwise. (I like to wash and put in bucket of cold water overnight before slicing.)

Combine vinegar, water and NoSalt and heat to boiling. Pack cucumbers into hot sterile jars; add to each jar 2 tablespoons dill seeds, 3 peppercorns, and pinch of alum (1/8 teaspoon to 1/2 gallon jar). Fill jar to within 1/2 inch of the top with hot pickle.

Seal and process in hot water bath for 10 minutes. Makes 7 pints.

Mary gave me this recipe. Last year I had 8 pounds, made 3 (1/2 gallon) and 2 quarts.