Title: Amelia's Dill Pickles
Categories: Canning Preserve Etc
Yield: 100 Servings

6	qt	Pickling cucumbers, sliced
6		Cloves whole garlic
12	lg	Pearl onions
6		Dry red pepper (optional)
6		Grape leaves
6		Dill weed sprigs
BRINE
4	c	Vinegar
1	c	Pickling salt
17	c	Water
1	ts	Alum

Soak cucumbers in cold water overnight. Drain in the morning. Let warm. In each quart jar, place 2 pearl onions, 1 garlic clove, 1 red pepper, 1 grape leaf, and 1 dill weed sprig. Tightly pack the cucumbers in the jar. Combine ingredients for brine and bring to a boil. Pour over the cucumbers in jars. Seal. Put jars in cold packer. Put enough water in cold packer to reach the neck of the bottles. Bring water to a boil and boil 5 minutes. Remove immediately from the cold packer and allow jars to cool and lids to seal. Store about 2 weeks before opening.

NOTES : By putting in the grape leaves, these pickles are firm and crisp without putting in more than the 1 teaspoon alum.

Recipe by: Amelia S Squires

By hister@juno.com (Iris E. Dunaway) on Feb 08, 1997.

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