One of our favorite summer traditions is making refrigerator pickles. My mother-in-law gave me her recipe: it's the most perfect pickle you'll ever taste!
Without further ado, here it is:
* 2/3 c canning or pickling salt * 3 c white vinegar * 5 c water (makes 4 qts)
For each quart jar, put in:
* 1 tsp alum * head of dill in the bottom of jar, and again on top * 1 clove garlic (cut it up)
After putting in the alum, dill and garlic, fill jars with cucumbers. Carefully pour in enough brine to fill jar, leaving about a half inch head room. Set outside in hit sun for 24 hours, or shade for 3 days. Then refrigerate for 2-3 weeks. Then nom nom nom!
I'll be really honest - I've already tasted them. I'm not sure why the directions say to let them sit for 2 weeks in the fridge. After 12-15 hours, they taste pretty amazing already!