The lids and jar rings are boiled for 10 minutes, and I sterilize the jars by placing them in the oven at 250F for 10 minutes. (Most people use boiling water or a dishwasher to sterilize jars, but in our small kitchen it saves a lot space to do it this way.)
Each jar gets a clove ot two of garlic, some fresh dill flowers, and 1/4 tsp of alum. We tried all kinds of recipes that didn’t use alum, but none of them resulted in crisp pickles. So back to the tried and true, old-fashioned recipe from D’s mom.
Each jar is packed tightly with cukes, carefully, since they are still hot.
Then I fill it up with boiling brine.
Seal the jars.
And listen for the happy sound of the lids popping as they seal.
In each sterilized jar put – 1 stalk dill weed
1/4 tsp alum (look in the spice/baking section of your grocery store)
1 or 2 cloves peeled garlic
Pack jar with washed, trimmed cukes, cover with hot brine & seal. Store in cool, dry place for 6 weeks or longer before eating. If any jars don’t seal, keep them in the fridge and enjoy.
1 1/2 quarts white vinegar
3 1/2 quarts water
1 cup regular salt
You can halve the recipe if needed, and we save leftover brine to use if we’re going to make more pickles within the week.