1 Quart Vinegar 4 Garlic Cloves 3 Quarts Water Alum 1 Cup Salt, Non-Iodized Enough Cucumbers To Fill 7 1-Quart Jars 7 Heads Of Dill
Scrub cucumbers and pack into hot jars with a head of dill, 1/2 clove of garlic and a pinch of alum. If picking cucumbers are too large for jars, cut into spears. Bring brine ingredients to a boil. Pour over cucumbers leaving 1/4 inch head space and seal jars. Makes about 7 quarts.
Early 1900s Recipe - Calla Stacker
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"The hardest part about these is finding the fresh heads of dill to put in the jars. Other than that, they are so very easy to make. Add a little alum to the jars to help keep them crisp. These are unlike any dill pickles you can get elsewhere." - Calla Ferre
"This recipe has been passed down from generation to generation. My mother taught me to make them when I was young." - Jean Hansen
"This recipe has been passed down from generation to generation. My mother taught me to make them when I was young." - Jean Hansen
