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Ingredients
- 1/2 c cider vinegar
- 1 TBS pickling salt
- 1 Tbs sugar
- 1/2 tsp alum
- 1 clove garlic
- sprig of dill
Details
Preparation
Step 1
Pack cucs in a jar with a sprig of dill and garlic. To each quart jar add salt, sugar, alum, and cider vinegar, add warm tap water to fill jars leaving 1/4 inch head space. Wipe off top off jars and place hot lid on and screw ring on tight. Put jars in canner with enough cold water to cover jars. Heat till water comes to a boil. Turn off heat and let stand 15 min. Remive jars from canner and let stand 24 hrs.
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