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| 1 | Quart | Vinegar, White | |
| 3 | Quart | Water | |
| 1 | Cajun Cooker | Salt, Coarse | |
| 2 | Sprigs | Dill | In bottom of jar |
| 1/8 | teaspoon | Alum | In bottom of jar |
| 40-50 | Cucumbers | ||
| 8 | Each | Quart Jars | |
| 4 | Each | Jalapenos | |
| 16 | Cloves | Garlic |
| In a pot boil Vinegar, Water and Salt To the bottom of each jar put a sprig of Dill and then pack the pickles in the jars over the pickles add sprig of Dill and 1/8 teaspoon Alum You may also add Garlic, Jalepenos or other pepper Cover with the BOILING BRINE and seal Allow 2 months before eating |