Appetizers, Vegetables

EULA'S DILL PICKLES

  • 2 quarts Water
  • 1 quarts Vinegar
  • 1/8 cups Salt
  • 1/2 cups Sugar
  • 1 teaspoons Alum
  • To Taste Dill weed
  • To Taste Garlic cloves, peeled
  • Optional Grape leaves

    • Heat several quart canning jars in hot water. Mix together and boil the first five ingredients. Pack the hot jars with fresh, clean cucumbers (size of cucumbers is your personal preference), add the dill, about 3 cloves garlic and two grape leaves. Fill jars with hot liquid and seal.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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