Dill Pickles
Ingredients
- Syrup:
- 10 cups water
- 2 cups vinegar
- 1 cup salt
Instructions
Add to each jar of packed cucumbers: 1 clove garlic 2 teaspoons dill seed 1 teaspoon mustard seed 1 lump alum (pea-size) Soak clean cucumbers in ice water overnight. While you are packing cucumbers into sterilized jars, let the syrup heat to boiling. Pour hot syrup over contents of jar. Leave small air space. Seal. Let set 5 to 7 days before opening. Peach or grape leaves supposed to crisp pickles.
