- About 2 lbs. cucumbers
- 3 cups water
- 1 1/2 cups white vinegar
- 1/4 cup kosher salt
- 1/4 tsp. tumeric
- 1/2 tsp. mustard seed
- 4-6 cloves of garlic
- 1 Serrano, seeded
- Scant 1/4 tsp. alum or two oak, cherry, fig or grape leaves
- Large handful of fresh dill or 1 tbls. dill seeds
Trim both ends from the cucumbers. Soak them in an icewater bath for one hour. Heat the salt, water and vinegar until the salt is dissolved.
Fill the jars with cucumbers, whole, in spears, or in chunks - dividing the spices, dill, garlic, and alum or leaves between the two jars.
Pour the brine over the cucumbers. You may have more than you need. Cover the jars.
Place the jars in a sunny location for three days, turning them every day so all the contents are exposed to the sun. If the weather is overcast, leave the pickles in the sun another day.
Cure the pickles in the refrigerator for ten days and they’ll keep for months in the refrigerator.