Spent yesterday canning with my daughter and her mother-in-law. The pickles were our favorite! Unfortunately, they need to sit a couple months before we can enjoy them.
It’s a Colorado recipe so we processed at 6,700 ft.
Simple recipe too:
4 Cups apple cider vinegar
8 Cups water
1/2 Cup pickling salt
1 tsp. Alum
Fresh dill (or dried, the actual plant)
Cloves of garlic
Dried red pepper or depends on how spicy.
Pickle size cucumbers

In each jar add a sprig of dill weed, 3 cloves of garlic,