Categories: pickles
Ingredients
- 24 pickling cucumbers (3 to 4-inch each)
- 1 sweet red pepper, sliced
- 2 heads of fresh dill plant
- 4 cloves garlic
- 2 tsp. pickling spices
- 1/8 tsp. alum
- Brine:
- 1 cup vinegar
- 2 cups water
- 1/4 cup pickling salt
Directions
- Wash cucumbers; cut off flower end. Cover with ice water; let stand 2 hours.
- Divide red pepper, dill, garlic, pickling spices and alum between two 1-quart jars. Pack cucumbers into jars.
- Combine brine ingredients in a 4-cup glass measure.
- Microwave 10 to 12 minutes, on high or until boiling (about 200 degrees). Fill jars with hot brine mixture. Cool; cover, and refrigerate for at least 24 hours before serving. Pickles will keep up to 3 months in refrigerator.
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2 quarts