Select good sized cucumbers. Discard ... bottom of the crock with washed grape leaves. Scuppernong ... firm. Pack the pickles into a stone crock with dill between each layer. Add a ... Ready in 3-5 weeks.
Heat water, vinegar, salt, alum ... Pour over small pickles or quartered cucumbers. Add dill weed and garlic. Put in ... days. Or in crock: Place a saucer or ... seal with hot lids.
(Enough brine for 8 quarts) ... put in a crock alternately with layers of dill and sliced onions. Boil the ... cucumbers while hot. Pickles are ready to eat in 24 hours.
Cover with ice water and ... Place: Lg. piece dill Cucumber in jars 1 clove ... liquid mixture over pickles and place in cold pack ... cool. (This is important.)
Cover cucumbers with cold water, ... pickling spices and dill in the bottom of a 5 gallon crock. Fill with cucumbers to ... Do not stir pickles and make sure they are ... as the original recipe.