Dill Pickles - cooking recipe

Ingredients

alum
dill
clove garlic or onion
hot red peppers
1 qt. vinegar
3/4 c. salt
3 qt. water

Preparation

Wash pickles; let
stand overnight in cold water.
Pack in sterilized jars.
To
each
quart, add 1/8 teaspoon alum, 2 head dill, 1 clove garlic
or
onion
and
1
hot
red pepper. Combine vinegar, salt and
water
and
bring
to a boil.
Fill jars and put a grape leaf
in
each jar.
Makes 6 to 8 quarts, depending on size of pickles.
Heat jars in canner until water starts to boil.