Aunt Doris Dill Pickles

Bahan-bahan

20 to 25 cucumbers (about 4 inches long)

Fresh dill

Garlic cloves

Hot red peppers

Powdered alum

1 cup coarse to medium salt

3 quarts water

1 quart cider vinegar

Grape leaves

Arahan

Wash cucumbers and let stand in cold water overnight.

Pack into hot, sterilized jars.

To each quart jar add:

2 heads fresh dill

1 clove garlic

1 hot red pepper

1/8 teaspoon powdered alum

Combine salt, water, and vinegar. Heat to boiling.

Fill jars with the hot brine.

Place one grape leaf in each jar.

Seal.

Yield: 6–8 quarts.

Nota

Let set for at least 1 week. Refrigerate after opening.