Title: Sadye's Dill Pickles
Categories: Penn Pickle
Yield: 1 Servings
| 10 | qt | Water |
| 2 | c | Salt |
| 1 | qt | Vinegar |
| 4 | tb | Pepper |
| 5 | | Dill |
| | | Cucumber |
Make a solution of the first four ingredients and bring to a boil. Fill
crock with cucumbers, placing dill between layers of cucumbers. Add the hot
solution. Onions or garlic may be added if desired. cover crock and let
stand several days before using. If preferred, cucumbers may be preserved
in jars rather than in crock. Source: Pennsylvania Dutch Cook Book - Fine
Old Recipes, Culinary Arts Press, 1936.