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Ingredients
- 3 3/4 c. vinegar
- 1 qt. water
- 6 c. sugar
- 3 Tbsp. salt
- 2 to 4 1/2 tsp. turmeric
- 3/4 tsp. mustard seed
Method
- Bring syrup to a boil.
- Slice and pack pickles in jars.
- Add 1/2 teaspoon dill seed to each quart.
- Pour syrup over pickles. Process 5 minutes in boiling water after boiling point is reached. Yields 6 to 7 quarts.