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Prep 30 mins
Cook 10 mins
After my parents passed away I found some old church cook books and this came from one of them. It is easy and delicious
- Cut cucumbers into spears and layer with onion, garlic, which has been seperated into cloves, and fresh dill to fill ice cream bucket.
- Bring to boil 2 quarts of water and 1/2 cup pickling salt.
- Cool this brine.
- Then add 1 quart of vinegar and 1 tsp alum.
- Pour over cucumbers. Cover and refrigerate. They will keep for months in the refrigerator.