Tis the season, I thought since its canning season we could share our best recipes.
Wash 4 inch cucumbers and pack into jars. Add to each jar 2 cloves of garlic, 1/4 teaspoon of Alum, and 2 teaspoons of Dill Seed or 2 heads of Dill. In a pot bring to a boil 2 1/2 quarts Water, 1 1/2 quarts Vinegar, and 1 cup Pickling Salt (which is salt without iodine). Fill jars to 1/2 in from the top.
Pressure Cooker - 2 quarts of water and place your jars inside.
Steam for 7 minutes. Then put weighted topper on until 5 lbs. pressure. Immediately turn off heat. Then let the pressure cool down to zero and take out jars immediately.