2 c. vinegar
2 c. water
3 c. sugar
2 T. salt
3 or 4 garlic buds to each qt.
2 heads dill to each qt.
Soak sliced pickles in salt water 1 hour, drain. bring to boil; water, vinegar and salt. Add pickles and stir until they change color, then ladle into jars.
Put flats on jars temporarily to keep hot. Add sugar to vinegar mixture and bring to a good boil. Pour boiling mixture over pickles.
Turn rings on tight. Set jars upside down to seal. Do not cold pack.

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