Dill Pickles

• Dill Pickles
• 1/2 teaspoon alum
• 1 sliced onion
• 3 hot peppers
• 2-3 heads of dill
• 2-3 buds of garlic
• Cucumbers - sliced
• 1 quart distilled vinegar
• 2 quarts water
• 1/2 cup pickling salt

1. Have jars hot. (Fill jars with boiling water and empty before you pack each one with ingredients)
2. Have lids hot.
3. Pack alum, onion, peppers, dill, garlic and cucumbers in jars.
4. Bring vinegar, water and salt to a boil.
5. Pour over pickles. Adjust amount of liquid according to cucumbers.
6. Place hot lids on jars.
7. Place jars upside down overnight or until sealed.
8. The fresher the cucumbers the better the pickles, I suggest picking them in the morning and making a batch of pickles within an hour or two at the most. I also like small pickling cucumber the best.
9. I let them sit for two or more weeks before I eat them and try to keep them not much more than a year.

pickles, alum, onion, peppers, dill, buds of garlic, cucumbers, vinegar, water, pickling salt

Taken from www.epicurious.com/recipes/member/views/dill-pickles-50088432 (may not work)