Categories: Pickles

Ingredients

• 1 peck 4 to 6 inch pickling cukes (with the little spines on them)
• 4 grape leaves (you can find these in a jar in a specialty grocer, near the hummus)
• 1 bunch dill weed
• 6 qts water
• 2 tbsp alum (start looking for alum now, and when you see it, buy like 4 containers)
• 1 1/2 pt vinegar
• 1 1/2 c. canning salt (NON iodized)
• 8 cloves garlic
• Crock

Directions

1. Wash the crock, then scald it with boiling water

2. Wash the pickles, scrubbing each one gently with a brush. Be sure to remove all stems and leaves.

3. Make a layer of dill and grape leaves on the bottom of the crock. Fill with cucumbers, then make another layer of dill and grape leaves on the top

4. Boil together the water, salt, vinegar, and alum for at least 5 minutes.

5. Cool and pour over the cucumbers

6. Scald the bottom of a plate that just fits in the crock, and place it over the cucumbers. Weight the plate down with a quart jar filled with water.

7. Tie cheesecloth over the crock top to keep cats out of it. Cats love pickles.

8. Allow to cure in a cool place for at least 8 days. You can add garlic on the 8th day.

9. It is find to eat pickles directly from the crock, they’ll stay good.

10. I transfer mine to quart jars, cut into quarters, and process in a boiling water bath 5 minutes. Be sure to place the jars in the water and then bring the water to a boil, so the jars don’t explode.

11. I was kidding about the cats.

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