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Prep Time: 2880 Minutes Cook Time: 39 Minutes |
Ready In: 2919 Minutes Servings: 8 |
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Old recipe; follow Ball book. Ingredients:
cucumber |
3 quarts water |
1 cup water |
1 cup salt |
1 cup vinegar |
4 teaspoons alum |
8 heads dill |
Directions:
1. This is exactly how recipe was written.
2. Soak cucumbers overnight in clear water.
3. Boil brine; cool overnight.
4. In morning cut cucumbers into the size desired.
5. Pack in jars.
6. Place pieces of dill on top.
7. Add 1/2 teaspoon alum to each jar.
8. Heat the above solution.
9. Pour over pickles hot and seal ( I think you have to waterbath).
10. These will remain crisp for a year.
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