Ingredients

• mini cucumbers
• vinegar (pure white)
• dill
• alum
• pickling salt

Directions

1. In large pot bring to boil 4 quarts of water, 1 quart of vinegar, 2c pickling salt.

2. Wash cucumbers.

3. Put piece of dill in bottom of jar. Stand pickles in jar and put piece of dill in between cucumbers.

4. Put few small cucumbers on top.

5. Add 2 more pieces of dill.

6. 1 tsp of alum for quart or 1/2 tsp alum in pint.

7. Have seals in pan of water.

8. Fill jars with juice & seal.

9. Keep in cool dark area for 3 months.

Email to a friend | Print this recipe | Back