- 6 quarts water
- 1 quart vinegar
- 1 3/4 cup salt
- small pinch alum
- 2 buttons of garlic
- dill
- Boil water, vinegar and salt. Pour over sliced cucumbers.
- Put dill & garlic in bottom of jar.
- Put cucumber and liquid in jar.
- Refrigerate. Pickles will be ready to eat in 1-2 days.
These pickles are awesome. I like them so much better than the sweet refrigerator pickles I posted a few weeks ago. The only thing I will do differently next time is use a little less salt.
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