Total Time
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


  1. Cut cucumbers into spears and layer with onion, garlic, which has been seperated into cloves, and fresh dill to fill ice cream bucket.
  2. Bring to boil 2 quarts of water and 1/2 cup pickling salt.
  3. Cool this brine.
  4. Then add 1 quart of vinegar and 1 tsp alum.
  5. Pour over cucumbers. Cover and refrigerate. They will keep for months in the refrigerator.

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