Tuesday, August 21, 2012

Dill Pickles, Hot Pickles, or Carrots, Darlene Purser Bair

7 cups water
7 cups vinegar
3/4 cup salt

Boil for 5 minutes, then add:
1 tsp alum to each quart
1 thing of dill
1 chunk garlic

Poke each pickle with a fork.

For hot pickles add:
2 jalapeno peppers to each quart, 1 pepper to each pint. Makes 7 quarts.


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