Sweet Dill Pickles

Ingredients

• about 5-inch skinny cukes; cold water
• 3 qts water
• 1 c. non iodized salt
• small chunks of Alum (1/8 teas)

Directions

1. Soak about 5” skinny cukes overnight in cold water, scrub in the morning.
2. Slice in 1” chunks.
3. Brine: 3 qts water, 1 c. non iodized salt boil.
4. Pour over pickles 3 times heating to boil each time;
5. Put small chunks of Alum (1/8 teas) in bottom of each jar.

Timing

• overnight

Equipment

• jars