This recipe for Dill Pickles, by Dorothy Bell, is from Joyce Manwiller's Recipe Box,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cucumbers heads of dill garlic cloves hot peppers 3 quarts cold water 1 cup salt Alum about the size of a pea 1 1/2 cups vinegar
Wash the cucumber. Fill quart jars with the cucumbers. Into each jar put 1 head of dill, 1 clove garlic and 1 hot pepper. Make a mixture of the water, salt, alum and vinegar. Fill the jars with this mixture and forget about them for about 6 weeks.
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