Nana's pickles

Note: Nana's pickles are the ones in the center jar.

Ingredients listed are per quart jar.

1 level Tablespoon non-iodized salt
1 level teaspoon pickling spices
1 whole dried red pepper
1 handful dill
2 whole cloves garlic cut up/smashed
1/2 teaspoon alum

Wash and sterilize jars. Wash unused lids in hot soapy water, rinse and keep hot.

Fill each jar with above ingredients and washed cucumbers, pack tightly, fill jar to neck.

Add cold tap water to top of jar.

Wipe moisture off top of jar then add hot lid, seal with ring and tighten as much as possible.

Turn upside down on brown paper overnight. In the morning, turn over and re-tighten any jars that leaked.

Store in a cool place.

Pickles are 1/2 done in 10 days and if you like them crispy, put them in the fridge to keep at this stage.

The longer they stand the stronger they get.

Note - Heidi Weinsoft gave me the same recipe the only difference is that hers did not call for the alum.

Enjoy!