Dill Pickles

• 1 1/2 c. salt
• 1 gal. plus 2 qt. water
• whole cucumbers
• 2 heads dill
• grape or cherry leaves (optional)
• pinch of alum
• 1 qt. vinegar

1. Make atrine
2. of 1/2 cup of salt to 1 gallon of water. Pour over
3. whole
4. cucumbers
5. (leave a little stem on them) and soak overnight.tack
6. in
7. sterilized jars with a head of dill in the bottom and a head
8. of
9. dill on the top.
10. Add a pinch of alum the size of a
11. bean.
12. Grape
13. or
14. cherry
15. leaves make them greener. Bring to a boil
16. 2 quarts water, 1 quart vinegar and 1 cup salt. Pour over
17. cucumbers
18. and
19. seal.
20. (For 1 quart of pickles, use 1 cup water, 1/2 cup vinegar and 2 tablespoons of salt.) May process intoiling
21. watertath for 20 minutes for quarts and 10 minutes for pints.tI don't usually do this.)

salt, water, cucumbers, dill, grape, alum, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=775966 (may not work)