Fresh-Pack Dill Pickles 32 lb. pickling cukes, blossom ends trimmed 10 onions (1/3 per qt.) 4 garlic bulbs (2 cloves per qt.) 2-3 bunches dill (1-2 blossoms per qt.) 1⁄2 t. crushed red pepper per qt. 1⁄2 t. alum per qt. (opƟonal) 1 t. pickling spice per qt.

Put all ingredients except cukes in jar. Cut onions, then pack cukes. Begin heating water bath, then prepare brine. Brine: 3 qt. water 1 qt. apple cider vinegar 1 c. pickling salt

(Takes about four batches) Cover to 1/2” with boiling brine. Wipe lids, screw on rings. Process 5-10 minutes. Remove and store 6-8 weeks, to allow flavors to penetrate Pickling spice quantity is variable; brine is not. Note: You can use all onions, all garlic, add peppers, use just peppers, vary the spice and heat, use zucchini or squash or tomatoes or green beans; it’s all wonderful! Just do not toy with the brine ratio.

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