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Ingredients
- Fill 1/2 pint jars with:
- Pickling cucumbers
- 1/4 tsp crushed red pepper
- 1/4 to 1/2 clove garlic
- 1/8 tsp Alum (can be purchased at pharmacies)
- 1/4 to 1/2 tsp pickling spice
- Fresh dill flowers and dill leaves
- Brine:
- 1 quart vinegar
- 3 quarts distilled water
- 1 scant cup pickling salt
Preparation
Step 1
Bring brine to a boil. Pour boiling mixture into jars (cover all of pickles) and seal tightly. 4 batches of brine are needed for 30 lbs of dills, which makes about 58-60 pints.