Categories: Pickles 
      Yield: 6 servings 
  
      1 ga Jar                                      -your preference 
  4 1/2 lb Pickling cukes (Kirby's are         1    Heaping Tbs. pickling 
           -recommended)                            -spices...but remove the red 
      3    Level Tbs. + 1 level Tsp.                -peppers 
           -Kosher salt                        1    Full stalk of dill 
      1    Clove thinly sliced garlic        1/4 ts Powdered or granulated alum 
           -...or more depending on            1 c  Of white vinegar 
  
  From: Steve Shanker 
   
  Wash and pack pickles halfway into jar. Pour in all ingredients Finish 
  packing pickles Fill to top with cold tap water Seal jar and invert jar 
  several times to dissolve ingredients. 
   
  Let stand at room temperature for 24 hours and then refrigerate. Ready to 
  eat in two days (for half sour), let stand longer for increased sourness. 
   
  (BTW: salt and vinegar may be varied to suit individual taste.) 
   
  A further addition from the master pickle maker..... 
   
  To make pickled green tomatoes....use the same recipe as above, but add a 2 
  ~3 inch piece of fresh celery stalk to the jar.  Let stand for 5 weeks at 
  room temperature, then refrigerate and enjoy... 
   
  Remember, do not use a bare metal top...the vinegar and salt will rust it 
  and give the pickles a bad taste...