A simple and delicious recipe for making your own dill pickles at home.
Combine the water, vinegar, salt, sugar, and alum in a large pot and bring to a boil.
Stir the mixture until the salt and sugar dissolve completely.
Slice the cucumbers and onion into desired shapes.
Uniform slices ensure even pickling.
Pack the cucumber slices, onion slices, dill, and garlic into jars.
Pack tightly but leave some space for the brine to circulate.
Pour the hot brine over the packed vegetables, ensuring they are fully submerged.
Use a funnel to avoid spills.
Seal the jars and refrigerate for at least 24 hours before serving.
The longer they sit, the more flavorful they become.
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