Ingredients
Instructions
- Boil water, vinegar, salt and alum for 2 minutes and cool.
- Clean and pack cucumbers with onion, dill and garlic.
- Pour juice over all and refrigerate at least one month before eating.
- This recipe will make 3 quarts of liquid.
- Left over liquid can be stored in the refrigerator until you are ready to can more.
- (Quantities listed are variable - depending on how many cucumbers you want to can).