Sweet Dill Pickles - cooking recipe

Ingredients

pickles
dill
onion slices
1 c. vinegar
1 c. water
1 c. sugar
alum
salt

Preparation

Soak
pickles
in
cold water a couple of hours.
Put a head or\ttwo
of dill and several onion slices in jars.\tSplit each pickle
or\tslice
and fill jars.
Put alum the size of a pea
in each
quart jar, also 1/2 teaspoon salt.
Bring syrup (vinegar, water,
sugar) to a boil and pour over pickles hot. Seal.
Put jars
into canner.\tCover with water.
Bring water to a
boil. Turn
off heat.
Let cool in water.
Pickles will shrink, but will fill out in a couple of weeks.
Will be good to eat in 2 weeks.