Serves: 4
Total Calories: 622
In a large crock layer cucumbers with dill. In a separate container dissolve salt in water pour over cucumbers. Weight cucumbers down under the brine with a clean plate let stand for 5 days. Rinse with cold water and dry pack into sterilized pint jars.
In a small saucepan combine sugar and vinegar heat just until sugar dissolves. Fill jars with syrup to cover cucumbers, leaving 1/2 -inch headspace. Into each jar place 1/2 teaspoon pickling spices and a piece of alum the size of a pea. Remove air bubbles. Wipe rims with a damp cloth. Seal with lids according to manufacturer's directions. Process in a boiling water bath for 15 minutes.
This Spicy Pickle Chips recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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