Evelyn Wright’s Dill Pickles

 

1 qt. Brown Cider Vinegar

3 qt. Water

1 C. table Salt

1/2 tsp. Alum

Garlic

Fresh Dill

Pickling Cucumbers

 

Wash cucumbers well, without scrubbing too hard – leave on the small nubbins and do not remove stem ends. Pack cucumbers into hot clean jars, adding 2 dill heads and 3 peeled cloves garlic per jar. Heat to boiling the vinegar, water, salt and alum. Pour to cover cucumbers, within an inch of the top of the jar. Seal.