Harvey's Dill Pickles
|Pickling cucumbers||24 (3 To 4 Inches Each)|
|Sweet red pepper||1 , sliced|
|Dill heads||2 (Fresh)|
|Garlic||4 Clove (20 gm)|
|Pickling spices||2 Teaspoon|
|Vinegar||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Pickling salt||1⁄4 Cup (4 tbs)|
1 Wash cucumbers; cut off flower end. Cover with ice water, let stand 2 hours.
2 Divide red pepper, dill, garlic, pickling spices and alum between two 1-quart jars. Pack cucumbers into jars.
3 Combine Brine ingredients in 4-cup glass measure.
4 Microwave 10 to 15 minutes on HIGH, or until boiling (about 200° F). Fill jars with hot brine mixture. Cool; cover, and refrigerate for at least 24 hours before serving. Pickles will keep up to 3 months in refrigerator. 2 Quarts Pickles