Dill Pickles

• 6 to 7 qt. small cucumbers
• 3 qt. water
• 1 Tbsp. alum
• 7 sprigs dill weed
• 7 cloves garlic
• 1 qt. 5% cider vinegar
• 1 c. pickling salt
• 7 grape leaves
• 7 sliced onions
• 7 small red peppers

1. Place cucumbers in icetater
2. to
3. cover in crock.
4. Let stand until well chilledtnd
5. crisp;
6. drain.
7. Bring
8. 3 quarts water, vinegar, pickling salt andtlum to a boil in saucepan. Place 1 grape leaf and 1
9. sprig
10. of
11. dill
12. weed
13. in
14. each
15. hot sterilized quart jar.tack
16. cucumbers into jars.
17. Add 1 clove garlic, 1 slice of onion andt
18. red pepper to each jar.
19. Fill jars wit hot vinegar
20. solution,teaving
21. 1/2-inch headspace. Seal with 2 piece lids.
22. Process
23. in boiling water bath for 15 minutes or
24. in pressure
25. cooker
26. (ten
27. pound
28. pressure
29. for 5 minutes).
30. Makes 6 to 7 quarts.

cucumbers, water, alum, dill, garlic, vinegar, pickling salt, grape leaves, onions, red peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=547536 (may not work)