Granny's Pickles

1. 1

   Wash cucumber with warm water (warm water helps them seal better).

2. 2

   Pour 1 quart (950 ml) of apple cider vinegar, 3 quarts (2850 ml) of water (perferably spring water, water that has been treated such as city water will not sour to make pickles) and a cup of salt in a large pan and bring to a boil.

3. 3

   I usually put a small pan of water on to boil with the lids in it so they will seal better.

4. 4

   Then, place dill, garlic and hot pepper in the bottom of the jar, pack the cucumbers in on top of them.

5. 5

   Place a grape leaf on top of the cucumbers and alum on the top of the leaf.

6. 6

   Pour the hot juice mixture over the cucumbers and seal.

7. 7

   Give them a few weeks to work off.

8. 8

   We like them better cold so I keep them in the refrigerator after they have been opened.

* Per serving · 4 servings · Values may vary.