Serves: 4
Total Calories: 622
In large crock, layer cucumbers with dill. Combine water and salt and pour over cucumbers cover. Weigh down and let stand 5 days. Rinse with cold water and dry pack into sterilized pint jars. Combine sugar and vinegar, heating just enough to dissolve sugar. Fill jars with syrup to within 1/2 -inch of top. Into each jar, put 1/2 teaspoon pickling spice and alum the size of a pea. Seal and process in boiling water bath for 5 minutes.
Note: Add 1 minute to processing time for each 1,000 feet above sea level.
This Spicy Chips (pickles) recipe is from the More Family Favorites Cookbook. Download this Cookbook today.
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