Kitchen

[sipp]

My mother had a recipe for dill-like pickles that called for the usual cukes, salt, dill and alum ( that was it)-- and she didn't hot water "can" them. She put them in a metal pot for a couple weeks and then into jars and kept them refrigerated. Obviously they don't keep as long as a hot water bath canning procedure-- but they tasted good- ONLY PROBLEM IS--- the salt ruins the metal pot--- And I'm guessing the recipe MAY have been for a crock---- problem being crocks are out of this world expensive and hard to find. Does anyone else have such a recipe and what kind of container do you use to "cure" them? SHe made them in relatively big batches so the whole family got some - then put them in individual jars that she had saved- didn't have to "seal" them----just refriderated after leaving them in the salt/solution for weeks.--------TIA