Canning Dill Pickles

Ingredients

Quart Jar

• cucumber
• 2 garlic cloves
• 2 teaspoons dill seeds
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon alum, wrapped in grape leaf

Top

• 1 quart vinegar
• 3 quarts water
• 3/4 cup canning salt

Directions

1. 1

   Wash and lime cucumbers.

2. 2

   To each quart jar add: garlic, dill seed, crushed red pepper, and the alum.

3. 3

   On the stove, Boil: vinegar, water, and canning salt.

4. 4

   Pour over the other ingredients.

5. 5

   SEAL!

6. 6

   Keep some where cool for about 6 months.

7. 7

   As many quart jars as you feel, is as many servings as there will be.