posted by themama66 03-27-100 12:27 PM
24 Hour Dill Pickles
1 gallon jug
2 tops of dill in jug
1/2 teaspoon of alum in jug
3 garlic toes in bottom of jug (optional put it how spicy you want to be)
Brine:
2 qts. of water
1 qt. of vinegar
1/4 cup of white sugar
1/4 cup of canning salt
Dash tumeric
1 tsp. red pepper seeds (Optional depending on taste)
1 tsp. pickling spice ( Optional depending on taste)
Quarter the cucumbers and layer in jar. In a pan, bring brine ingredients to a boil for 1 minute.
Pour mixture over cucumbers in jar. Add 3 more toes of garlic on top if you desire and more dill tops.
Leave in refrigerator for 3 to 5 days before eating.