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Dill Pickles
Mrs. Elfie Williams, Ohsweken ON. | Mothers Auxiliary for Minor Athletics Cook Book
Dill Pickles

Ingredients

2 1/2 inch cucumbers (1-6 quart basket)
Dill
Grape leaves
1 Quart vinegar
2 Quarts water
1 Cup salt, small

Directions

Wash cucumbers and put in cold water to stand overnight.

Drain and pack in jars.

Cut dill using one stalk or small handful. Cut stalks in even lengths placing half at bottom of jar and other half at top. Use 1 or 2 grapevine leaves to keep pickles green.

Prepare solution of vinegar, water and salt. Heat.

Pour over cucumbers and seal.