After letting the cucumbers sit in ice water overnight, slice and pack
in sterilized jars with the other ingredients listed above. For the
brine, combine salt, water and vinegar. Bring to a boil. Fill each
jar, and store in cool dark place, 6 weeks or longer. It takes a few
months for the flavors to blend. We like to add jalepeno to them
sometimes also.
For a small batch, about 10-12 cucumbers, 1/4 c plus 2T salt, 2 c cider
vinegarand 6 c water for brine.
The alum is optional, supposed to help them stay crisp. Some people
don't use it anymore for health reasons. My mother-in-law doesn't
process these and neither have I. But you should follow directions for
that if you want.
If you like more dill flavor adjust accordingly. Dill has different
strengths, according to where it is grown and the type.
Originally Submitted
4/27/2010
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