“Hunger is the best pickle.” Benjamin Franklin

Cucumbers were True North's first veggies to grow out of control. I swear they grew by the minute. Each day I am getting at least 4-5 cukes from the garden. After eating as many as we could in salads, with dip, soaked in vinegar with onion, we finally decided it was time that we canned some of them. And what else do you do with cucumbers? You make pickles. MIL got a recipe from our Aunt Vivian that is said to be easy and tasty. Well so far is rings true for the easy part. We will see in 2-3 weeks of the tasty part does as well. Below is the recipe. I used my fresh dill from my herb wheel as well. We ended up with 6 jars of pickles.












Aunt Vivian’s Dill Pickles
Recipe for 1 quart

-1 head of fresh dill in bottom of jar
-Add whole cukes or cut into spears to fill jars (clean cukes)
-1 garlic clove added
-1 more head of dill on top

The following combined and brought to boil

-¼ t of Alum
-1 cup of white vinegar
-1 cup of water
-2 T of Kosher salt

Pour over cukes in quart jar. Cukes will be ready in 2-3 weeks!