A+ Dill Pickles

Jesse Neufeld

  • 1 quart vinegar
  • 3 quarts water
  • 1 tbsp. alum (a white powder that’s used for canning and helps preserve the pickles)
  • 1 c. salt (not iodized)
  • garlic to taste (2 small wedges per quart)

Bring to boil and pour over cukes and dill. Fill jars one at a time and seal immediately. This is enough for 12 quarts.

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