LOCATION: Recipes >> Preserving >> Dill Pickles 23
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Dill Pickles 23
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Dill Pickles
Syrup:
10 cups water
2 cups vinegar
1 cup salt
Add to each jar of packed cucumbers:
1 clove garlic
2 teaspoons dill seed
1 teaspoon mustard seed
1 lump alum (pea-size)
Soak clean cucumbers in ice water overnight.
While you are packing cucumbers into sterilized jars, let the syrup
heat to boiling. Pour hot syrup over contents of jar. Leave small
air space. Seal.
Let set 5 to 7 days before opening.
Peach or grape leaves supposed to crisp pickles.
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