Bev’s Dill Pickles
Written on September 3, 2007 – 1:08 am | by goodies
Bev’s Dill Pickles
Scrub small, perferable uniform size cucumbers. Scald qt. jars & add: 1 clove jar, 1 red pepper, pinch of alum, 1 sprig of dill.
Make the following brine to pour over pickles: 13 c water, 1 1/2 c vinegar, 1 c pickling salt. Bring water, vinegar, and salt to a full rolling boil. Pour brine over pickles (about 1/2 in. from top of jar) and seal with lids and rings that have been heated. Cool – lid should pull down when pickles cool. This indicates they are sealed.
