Crock Dill Pickles

By Sandyhstn

Ingredients

• 4-5 inch pickles
• Fresh dill
• 1 Teaspoon lump alum (2 tspns granulated = 1 teaspoon lump)
• 1 clove garlic

Preparation

Step 1

Wash pickles well and pack into crock with fresh dill on the bottom and top of pickles. Add about a teaspoon of lump alum so the pickles stay firm. Slice one clove garlic and add.

Boil together a brine made of:
1 gallon water
1/2 cup pickling salt
1-1/2 cups vinegar (5% vinegar)
For 2 quart crock
Add another half of brine for 3 quart crock


Cool brine and pour over pickles. Put a plate and a gallon milk jug filled with water on top to hold pickles in brine. Ready to eat in 3-5 days depending on how big the cukes are. Daily skim off the scum on top of the brine.