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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Old recipe; written as given in directions; uses alum. Ingredients:
cucumber |
2 onions |
4 heads dill |
5 cups sugar |
5 cups white vinegar |
1 cup pickling salt |
1 teaspoon alum |
Directions:
1. Wash dill size pickles; slice lengthwise about 1/8 inch thick.
2. Pack in quart jars.
3. Add three or 4 slices onion per jar; place dill on top.
4. SYRUP:.
5. Bring sugar, vinegar, pickling salt, and alum to a boil.
6. Pour over pickles in jar; seal with Mason lids.
7. Cold pack until water in canner comes to a boil.
8. Take out and invert to cool.
9. This makes 4 quarts.
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