Recipe was given to my mom from a neighbor some twenty years ago and it has been used ever since!
NO BRINE, NO Soaking for x amount of hours and its perfect for the gardener that only gets to pick a few jars at a time worth of pickles or even if you are like me and you go and purchase your 30lbs worth of pickles...............This recipe also is great to let the kids help with the preserving.
I try to use 1 liter Jars wide mouth are easiest to use unless you have someone with little hands helping you to put the pickling cukes in
In Each jar place
1 Tbsp of pickling/course salt
1/2 cup of vinegar
pinch of Alum (keeps the pickles crunchy)
1 clove of garlic
1 head of dill
pickling cukes
top with cold water.
lids
seal in a hot water bath
as you can see by the pictures I have sliced and diced some of the larger of the pickling cucs for a quick grab for hamburgers and snacking.
I am not sure on the times for sealing but I think I usually add water to cover the jars once I place them into the canner and then bring the water back up to a boil and let it boil for a bout 10 minutes -
