Here it is—and no alum!!
Stir all ingredients except cucumbers in large bowl or pot until salt is dissolved.
Slice cucumbers and add to salt mixture (brine).
Put a plate or something on top of cucumber slices to keep them down in brine.
Leave for a day or two.
Transfer to jars. (Supposed to be okay about 12 days in refrigerator. But don’t ever eat anything that smells weird.) That’s it!
Right now, we need easy!
Also, I don’t like the strong garlicky taste of some pickles, so we left the garlic out. (Maybe we’ll do half and half for our garlic pickle lovers next time.)
I absolutely love these pickles! Light dill flavor, some hints of fresh cucumber, sour but not too sour, crunchy, addicting. They remind me of Hungarian pickles.
When we have a house, I’d like to try to save the brine after use by freezing in ice cube trays and then using a few cubes at a time in dressings, dips, potato salads, etc. It might turn out to be a little watery, but in that case, maybe I’ll boil off some of the water.
These last only about 12 days in the refrigerator, but that wasn’t a problem for us, as we ate half the recipe in 2 days.
Christa Upton Black Hills Picture Books PO Box 293 Custer, SD 57730