BRINE:
14 c. Water
6 c. Vinegar
1 c. Pickling Salt
Mix Brine ingredients and bring to a boil.
I added 1/2 tsp of Alum after brine had cooled (still warm) - hoping this would help keep them crisp. (They are crisp but don't know if Alum is the reason.)
Fill jars in layers with dill, whole pickling size cucumbers and a few garlic cloves (dependent upon jar size - I used 3-4 toes/gallon jar).
Top off each jar with sugar: (1 Tblsp sugar per quart jar, 3-4 Tblsp per gallon jar.)
Then pour in brine.
Let jars stand out (room temp.) for 3 days. Then refrigerate and enjoy!
Brine was about right for 2 - 1 gallon jars. Had a little left over. Of course it all depends on how tight you pack the jars! I packed them as tight as I could. But I'm not a pro like my mother-in-law!
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