BeanQueen - 7/7/2012 21:37

Been making these pickles for 30 years. Recipe came from a friend's Grandma.
Pack each quart jar with cucumbers, a few sprigs fresh dill, 1tblsp chopped onion, 1/4 clove garlic, 1/8 tsp Alum.
Boil a brine of 1 cup white vinegar, 1 cup canning salt, 13 cups water.
Fill jars to 1/2" of lip. Process in water bath 10 minutes.
Let jars sit for 6 weeks to cure.
These are very good pickles. I prefer smaller cucumbers to make baby dills. The alum makes them crisp.
Happy pickling & enjoy!!