Di’s DILL PICKLES

Adapted from a Salt Lake Tribune article 9-9-76

Yield: Makes apx 15-17 quarts (1 lug cukes)

5 quarts water

1 ½ quart vinegar

1 cup salt

Heat brine until it begins to boil, turn heat to simmer. Keep hot.

Scrub cucumbers and pack into sterilized jars.

To each jar add:

¼ teaspoon alum

1 teaspoon whole peppercorns

1 small clove garlic, peeled

1 pickling onion, peeled

2 heads dill

Add ingredients as directed to each quart jar of cucumbers. Poke dill around cucumbers.

Pour hot brine made of salt, water and vinegar to jars, covering cucumbers and to within ½-inch of top of jar. Seal immediately.

Process in a hot water bath for 20 minutes for quarts.

Store pickles in a cool, dark pantry. Wait at least 30 days before eating.