1/2 c vinegar, white 1 Theaping Canning Salt 1/2 c water 2 clvto taste garlic 1/4 t alum (optional)1 eapickling Cucumber 1 ea jalapeno pepper (optional)
For each quart jar...
Soak cucumbers over night in mild salt water (we use ice cold water a few hours) Optional Step
Sterilize jars and clean lids. Put dill, garlic and alum in jar. Add jalapeño pepper if using. Pack cucumbers (whole, spears or circles) in warm jar. Put in salt and vinegar and finish filling jar with boiling water and seal. Ready in about a month.
If jars do not seal, place in fridge to eat soon or reboil liquid and reseal.
Optional; bring salt, water and vinegar to a boil and pour over cucumbers. Add additional boiling water if needed.
Recommended optional: Process jars of pickles in hot water bath. Place jars in bath, bring to a boil and then boil for 10 minutes before removing to cool.
Store in cool dry place.