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Categories:Viewed: 31 - Published at: 6 years ago
Ingredients
- alum
- dill
- clove garlic or onion
- hot red peppers
- 1 qt. vinegar
- 3/4 c. salt
- 3 qt. water
Method
- Wash pickles; let
- stand overnight in cold water.
- Pack in sterilized jars.
- To
- each
- quart, add 1/8 teaspoon alum, 2 head dill, 1 clove garlic
- or
- onion
- and
- hot
- red pepper. Combine vinegar, salt and
- water
- and
- bring
- to a boil.
- Fill jars and put a grape leaf
- in
- each jar.
- Makes 6 to 8 quarts, depending on size of pickles.
- Heat jars in canner until water starts to boil.
