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Dill pickles

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Ingredients/Components

water - 3 qt
4 c - 1 qt
powdered alum - 1 item
pure salt - 1 c
small hot red peppers - 1 item
to 25 dill size about 4-inch cucumbers - 20 item
fresh dill with seed - 1 item

How to make dill pickles:

Wash the cucumbers. Put in a pan of cold water; let stand overnight.

Next Morning: Pack in hot, sterile jars. Into each quart, measure 1/8 teaspoon powdered alum. Add 2 heads dill (fresh with seed) and 1 small hot red pepper. Combine the vinegar, pure salt and 3 quarts water; heat to boiling. Fill jars with liquid. Seal. Allow to stand for 6 weeks.

A washed grape leaf or two can be put on the top for green color.

Recipe categories: Lunch/snacks, Appetizers, Condiments, etc..

Rating:

Average rating: 3, total votes: 4

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