Pickles

Canning has always scared me. Something about having to boil the jars and making sure they seal turned me off from it. Until my sister-in-law found this really easy recipe where you bake the jars instead. It seemed simple enough, so I thought I would try it with some extra cucumbers I had in my garden.

Ingredients
Cucumbers - enough to fill 7 quarts
3 quarts water
1 quart vinegar
1/2 cup salt

sprinkle of alum/jar
1 teaspoon dill/jar
garlic cloves
onion

Directions
Heat the water, vinegar, and salt until salt has dissolved.

Sprinkle the alum at the bottom of each jar. Add the dill, garlic, onion, and cucumbers. I did a sprinkle of garlic and onion per jar. Add as much of each to your own taste. Pour the brine mixture into the jars. Seal tightly.

Put all the jars on a cookie sheet and bake for 1 hour at 250 degrees.

Note: I found alum in the spice aisle at the store.