Categories: pickles

Ingredients

• 24 pickling cucumbers (3 to 4-inch each)
• 1 sweet red pepper, sliced
• 2 heads of fresh dill plant
• 4 cloves garlic
• 2 tsp. pickling spices
• 1/8 tsp. alum
• Brine:
• 1 cup vinegar
• 2 cups water
• 1/4 cup pickling salt

Directions

1. Wash cucumbers; cut off flower end. Cover with ice water; let stand 2 hours.
2. Divide red pepper, dill, garlic, pickling spices and alum between two 1-quart jars. Pack cucumbers into jars.
3. Combine brine ingredients in a 4-cup glass measure.
4. Microwave 10 to 12 minutes, on high or until boiling (about 200 degrees). Fill jars with hot brine mixture. Cool; cover, and refrigerate for at least 24 hours before serving. Pickles will keep up to 3 months in refrigerator.

5. 2 quarts

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