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Ingredients
- 1 1/2 qt. water
- 1/2 qt. white vinegar
- 1/2 c. canning salt
- alum
Method
- Bring first 3 ingredients to a boil.
- Pack pickles and dill into jars.
- Add 1/2 teaspoon alum to a quart.
- Pour boiling mixture over pickles.
- Put jars on grate.
- Bake at 200° for 1 hour.
- Do not tighten lids until you remove from oven.
- Ready to eat when cold.