1 hour 20 minutes
- ½ tsp Hoosier Hill Farm Alum Powder (per jar)
- 10 lbs of cucumbers
- 3 pints apple cider vinegar
- 1 ¼ cup pickling salt
- 4 ½ quarts water
- 1 spring of dill (per jar)
- Grape leaves
- 7 cloves of garlic (1 clove/jar)
Step one: Prep canner and equipment (sterilize jars, heat up lids and rings). Bring water in the canner to a boil.
Step two: Combine water, salt, and vinegar in a large pot and bring to a boil.
Step three: Pack cucumbers into canning jars, you’re going to want them to be squeezed pretty tightly in the jar. Add alum, dill, and garlic to each jar.
Step four: Ladle water and vinegar mixture into jars, leaving ¼ inch space at the top. Wipe off mouth on jars and tighten lids.
Step five: Place jars into the canner and boil for 10 minutes. Allow jars to cool and store pickles for 3 weeks before eating them.