Garlic Dill Pickles
Ingredients
- 20 4-inch Kirby cucumbers, unpeeled
- 6 stalks fresh dill
- 8 cloves garlic
- 1 teaspoon alum
- 1 cup salt
- 12 cups water
- 4 cups white vinegar
Instructions
Wash cucumbers and let stand in the refrigerator overnight. Put cucumbers in a 1 gallon crock and add the dill, garlic and alum. In a large saucepan, over medium high heat, add water, salt and vinegar. Bring to a boil and pour over cucumbers. Let cool then place in refrigerator to chill. Will keep in the refrigerator for up to 6 weeks. Wait at least 3 days before serving.
