Directions

• Sterilize canning jars with boiling water while you let your cucumbers (preferably small pickling cucumbers from the garden) sit in an ice bath.
• Once the jars are sterilized, pack them full of cucumbers, alum and dill – use as much dill as your heart desires. Each jar only needs a pinch of alum. Remember, this is optional.
• Add water, vinegar, salt and sugar to a sauce pan and stir until the granules are dissolved. Bring to a boil.
• Set all filled, prepared jars in the sink and place a canning funnel on the top of a jar. Setting them in the sink makes less of a mess. I have upgraded to a saucepan with a spout to make this process easier, but if you don’t have one – be prepared for a little mess.
• Remove the brine from the heat once it is boiling and immediately pour into a jar leaving 1/2 inch headspace. Wipe the rim with paper towel and place the seal and ring on immediately. Set the jar off to the side. Use oven mitts.
• Repeat on the remaining jars. If you need to place the pot back on the stove to bring to a boil again, that’s okay and I recommend doing it to ensure the brine is hot at possible when the jars are sealed.
• Leave the jars undisturbed for 24 hours on the counter. If they have all successfully sealed, you can remove the outer ring and store the jars in a dark, cool place.
• For best results, store for 1-3 months before consuming for best flavor.