"DILL PICKLES"

cucumbers
garlic cloves
1 quart distill water
1 T. dill per jar>BR hot pepper
peppercorns
1/16 t. alum per jar
3 wuarts white vinegar 5% or 2 quarts of 10% + 1 quart water

Scrub cucumbers, let stand in ice water overnight. Weight down, submerge, use small amount of water (use ice chest), lots of ice.

Next day pack pickles in sterilized jars. In each jar put 1 head dill, 1 clove garlic, 2 peppers, alum, another dill.

Mix distill water, vinegar; bring to boil and pour over cucumberes in jars to cover. Seal. Process 20 minutes in water to cover. Do not use for 6 weeks.

Note: Process means to boil jars in water, water over tops.

-- Marie (rainbarrel55@yahoo.com), April 18, 2002