6 pounds of cucumbers (cut into spears and/or chips)
2/3 cup pickling salt
6 quarts of water (enough to cover)
Spices for each Jar:
1/4 teasp. dill seed
1/4 teasp. yellow mustard seed
1 sprig of fresh dill
1 clove of garlic
1/8 teasp. (or a pinch) of Alum
Vinegar Mixture:
2 cups cider vinegar
4 cups water
1 1/2 Tablespoons Salt
1Tablespoon Sugar
Bring the Vinegar Mixture to a boil to prepare for pouring over the cucumber packed jars.
I process my pickles in a water bath canner for 20 minutes and let them cure for as long as possible before opening. (easier said than done!) At least 4-6 weeks!
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