Step 1: Wash dill size pickles; slice lengthwise about 1/8 inch thick. Pack in quart jars.
Step 2: Add three or 4 slices onion per jar; place dill on top.
Step 3: SYRUP: Bring sugar, vinegar, pickling salt, and alum to a boil. Pour over pickles in jar; seal with Mason lids.
Step 4: Cold pack until water in canner comes to a boil. Take out and invert to cool.
Step 5: This makes 4 quarts.
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.