Dill Pickles Recipe
Ingredients
| Cucumbers | 4 Pound | |
| 4 inches long | ||
| White vinegar | 2 Cup (16 tbs) | |
| Boiling water | 4 Cup (16 tbs) | |
| Alum | 1/2 Teaspoon | |
| Pickling salt | 1/4 Cup (16 tbs) | |
| Fresh dill | ||
| Garlic, 1 clove per jar | ||
Directions
Wash cucumbers and chill in ice water.
Sterilize jars, tongs, a cup and a funnel.
Bring water, alum, vinegar and salt to a boil.
Reduce heat and keep liquid simmering.
Drain and dry cucumbers.
Drain jars.
Put a sprig of dill and a clove of garlic in each quart jar.
Pack jars with cucumbers.
Fill with hot vinegar solution; seal.
Sterilize jars, tongs, a cup and a funnel.
Bring water, alum, vinegar and salt to a boil.
Reduce heat and keep liquid simmering.
Drain and dry cucumbers.
Drain jars.
Put a sprig of dill and a clove of garlic in each quart jar.
Pack jars with cucumbers.
Fill with hot vinegar solution; seal.
Chef
