Very good dill pickle recipe

This is a simple pickle recipe that gets better with time.


This mixture of brine will be enough for 6 quart jars that are packed full.
                           

                          2 cups distilled white vinegar
6 cups water
           1/4 cup pickling salt

In each quart jar:
                               2 table spoons of minced garlic
 pinch of alum
               pinch of mustard seed
         1 sprig of dill weed
                 1 teaspoon pickling spice

    In the bottom of each jar add the garlic and mustard seed.   Pack the jars full  with cucumbers (slices or spears), carrots, onions.  Alternate layers.  Add dill weed when the jar is 1/2 full.  Fill jar up to the top.  Add pickling spices and alum last.  Pour the hot brine into each jar.  Fill to within 1" to the top.  After a few minutes of settling,  you'll be able to fit a few more spears into each jar.  Top off each jar up to 1/2 " from the top with brine.

Spicy Pickles:  add 1large jalapeno pepper (sliced) to a jar 

Alternative veggies you can add:  Green beans,  Yellow beans, zucchini, red pepper slices, cauliflower.

You can finish the canning process whatever way you like.  Canning bath or vacuum sealer.

The sealed jars are ready for storage in the pantry or basement.  I like to flip the jars upside down every now and then to keep everything from settling. 

These will be ready to eat in about 3 weeks.  They do get better with time.