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NE SD | Without digging out the recipe, I believe it goes:
3-5 heads of dill (best if picked fresh while heads are still yellow and not gone to seed)
3 tablespoons vinegar
2 tablespoons pickling spices (I use Spice Time)
1 tablespoon pickling salt
1 or 2 cloves of garlic
1 or 2 dried whole red chili peppers
1/4 teaspoon alum
pack with cukes and fill with tap water
Let them sit out for 10 days, shaking each day and tightening each day. You'll have a few pop or spring a leak....just tighten as much as you can. After that we store in the fridge, but any cool place would do. Most will either turn cloudy or fizz when you open them the first time.
That's it. No boiling, no heating of the lids, nothing. Ball/Kerr changed it years ago so lids don't need to be heated to seal.
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Making pickles question
