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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 3 |
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Old recipe from Tilden Ne; uses alum. Ingredients:
25 cucumbers |
12 heads dill, divided |
6 teaspoons mustard seeds, divided |
6 garlic cloves, divided |
3 teaspoons alum, divided |
5 cups cider vinegar |
10 cups water |
1/2 cup kosher salt |
Directions:
1. Scrub 25 medium cucumbers.
2. Pack in jars.
3. Place 2 heads dill, 1 teaspoon mustard seed, 1 clove garlic, and 1/2 teaspoon alum in each jar.
4. Heat cider vinegar, water, and kosher salt for the brine.
5. Bring to a boil.
6. Fill jars with hot liquid.
7. Seal.
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