Created by dienia b on July 31, 2014
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.