Soak whole cucumbers overnight in cold water and 1/2 tsp alum.
Then wash and slice as desired. Pack into hot jars - to each jar add 1 1/2
tsp dill seed and add 1 - 3 whole garlic cloves.
Mix vinegar, water, and salt. Boil and pour over cucumbers in hot jars and
seal.
Brine will cover about 8 quarts of pickles.
NOTES : Can slice mine several different ways - but David likes them the
best very, very, thin to put on hamburgers and salads.
Recipe by: Kim Maness Posted to TNT - Prodigy's Recipe Exchange Newsletter
by Pookiehd@aol.com on Aug 6, 1997
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