cream of tartar
Mix together water, vinegar, pickling salt, cream of tartar, alum, and garlic; Bring to a boil.
Cover bottom of ice cream pail with dill.
Fill with cucumber spears.
Cover with dill. Pour hot brine over all.
Cover with plate that fits inside the ice cream pail.
Put weight on plate so that cucumbers are covered by brine. Let stand on counter for three days.
Refrigerate and enjoy.
They will keep for weeks but they
won’t last that long. Everyone’s favorite.