This recipe for Dill Pickles, by Muriel Newton, is from THE BIG BLUE JAR ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 tbsp. canning salt 1 tbsp. sugar 3/4 cup cold water 1/8 tsp. garlic salt pickle cucumbers Dill-fresh Vinegar
Mix first 4 ingredients, do not heat at all. Put dill in bottom of jar. Pack in cucumbers, dill on top. Pour the above mixture over cukes in jar and fill with vinegar. Put on lid and shake to be sure salt and sugar are dissolved. May use peanut butter jars or any old glass jars.
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