Dill Pickles

1. 1

   Wash pickles; let

2. 2

   stand overnight in cold water.

3. 3

   Pack in sterilized jars.

4. 4

   To

5. 5

   each

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   quart, add 1/8 teaspoon alum, 2 head dill, 1 clove garlic

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   or

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   onion

9. 9

   and

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    1

11. 11

    hot

12. 12

    red pepper. Combine vinegar, salt and

13. 13

    water

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    and

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    bring

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    to a boil.

17. 17

    Fill jars and put a grape leaf

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    in

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    each jar.

20. 20

    Makes 6 to 8 quarts, depending on size of pickles.

21. 21

    Heat jars in canner until water starts to boil.

* Per serving · 4 servings · Values may vary.

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