Homemade pickles were something I looked forward to each summer while growing up. My mom would take fresh cucumbers right out of the garden and make the most wonderful tasting pickles – better than anything found in stores.
My mother has had this recipe for dill pickles for ages, and I have to say, that while they aren’t true fermented pickles, they’re still my favorite.
Eating them brings back great memories of my sisters and I digging into the huge one gallon jar she used to make them in. They never lasted long, not with my 3 sisters and I (yes I have 4 sisters, but one of them is weird and didn’t inherit the love of pickles gene) who loved them so very much.
- 6½ cups water
- 3¼ cups white vinegar
- ⅔ cup canning salt
- 4-6 cloves of garlic (you can add more if you really like garlic)
- ⅛ tsp. alum (I’ve been leaving this out with no ill effects)
- about 10 medium pickling cucumbers
- fresh dill, about 8-10 heads
- Either slice or spear each cucumber.
- Chop garlic into somewhat smallish pieces.
- Pour water, vinegar, salt, and alum into a large mixing bowl or one gallon jar. Stir to dissolve salt.
- Place a head of dill into a one quart jar along with half a chopped garlic clove. Add pickles until half full.
- Repeat layering and pour water mixture over cucumbers and place lid on jar.
- Set out in the sun for 2-3 days, chill and enjoy!
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