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Monday, June 25, 2012

Dill Pickles

2 quarts water
3/4 cup uniodized salt
1 quart vinegar
1/2 teaspoon alum per quart Optional you can add garlic or chopped onions.

Put a sprig or two of dill weed in the bottom of each bottle. Add onions or garlic if desired. Fill each bottle with small cucumbers. Heat vinegar, water, and salt to boiling. Pour over cucumbers in bottles, let stand for 5 minutes. Pour back into pan, bring to a boil. Add 1/2 teaspoon alum to each quart. Pour vinegar mixture over cucumbers, have the lids hot and ready to seal.

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