Here’s what you need: A. Cucumbers (enough to fill 6 or 7 quarts sliced or speared) B. 1 gal. of white vinegar. C. Fresh dill. You need a dill head for each bottle which should include stems and pieces. (this recipe will do between 12 and 14 quarts.) D. Alum (that’s for the pucker.) E. Salt ( don’t use iodized salt, it will cause the solution to become cloudy.) F. 1 garlic bud or clove for each bottle. Make your vinegar solution: 1 Qt. Vinegar. 3 Qt’s water. 1 C Salt. (This recipe is solution for 6 or 7 quarts)
In each jar Add one peeled garlic clove, 1 pinch of alum ( about ⅛ tsp of alum) At least one dill flower head and a bunch of stems and pieces.
put the cucumbers in the jar
Fill jars with vinager solution.
Place lids on jars and process in hot water bath for 10 minutes.
