| 20-25 | 4 inch cucumbers | |
| 1 cup | coarse medium salt | |
| 3 cups | water | |
| 1 cup | white vinegar |
Per jar:
| 1/8 tsp | powdered alum | |
| 1 clove | garlic | |
| 2-4 heads | fresh dill | |
| 1 | hot red banana pepper |
- Clean cucumbers well, put in cold water and soak overnight.
- Combine salt, water and vinegar and bring to boil.
- Pack cucumbers into hot sterilized jars (1 jar at a time). Put "per jar" ingredients into jar and fill with brine.
- Seal jar and let cool. Repeat for each jar.
- Re-tighten after cooling.
Variations:
- If you can't find fresh dill then you can use 3 tbsp of dill seed per jar.
- If you want the amount of salt can be cut in half.