Sunshine Dill Pickles Or Sunshine Pickles In A Jar

• 1/3 c. coarse pickling salt (kosher)
• 1 1/2 tsp. powdered alum
• 6 c. water
• 2 c. cider vinegar
• 4 to 5 heads dill or 2 Tbsp. dill seed
• 2 slices rye bread with seeds
• 2 to 4 cloves garlic
• carrot strips and cauliflowerets
• 15 to 20 small canning pickles
• 1 red hot pepper, broken up (optional)

1. Mix salt, alum, vinegar and water together.
2. Boil and partly cool.
3. Place one slice of bread in bottom of jar or gallon glass jug.
4. Fill with dill, carrots, cauliflowerets and pickles, arranging them for color.
5. Fill jar with brine.
6. Top with other bread slice.
7. Put on lid.
8. Set the jar in the sunshine for 3 days, then refrigerate.
9. These are ready to eat in 3 days.
10. Very good!

salt, powdered alum, water, cider vinegar, dill, bread, garlic, carrot, pickles, red hot pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=255554 (may not work)