Dill Pickle

From Bernice Karr’s.

Yield: Brine:

Ingredients

• cucumbers, quantity not stated; brine of 1 cup vinegar, 2 cups water, and 2 tablespoon salt; alum at 1 teaspoon per quart or 1/2 teaspoon per pint; fresh dill heads, one at bottom, middle, and top; optional toe of garlic

Directions

1. Slice cucumbers about 1/4 inch thick put in jars.
2. Boil Brine and add to jar and seal.
3. Method to do.
4. Put 1 teaspoon Alum to a quart
5. 1/2 teaspoon Alum to pint
6. Put: fresh dill head to each qt.
7. 1 in bottom, 1 in middle, 1 on top.
8. A Toe of garlic may also be added.

Temperature

• Boil Brine

Equipment

• knife and cutting board or slicer; measuring cups and spoons; saucepan; stirring utensil; pint or quart canning jars; jar funnel or ladle; jar lids and sealing equipment

Notes

• Very Good.

Transcription

Bernice Karr’s 6

Needs review

Uncertain Bernice Karr’s: Readable isolated top-corner text; role as attribution, ownership label, or other annotation is unclear. Candidates: “Bernice Karr’s”.

Uncertain 6: Readable numeral, but role as page number or annotation is unclear. Candidates: “6”.

Uncertain uncertainties: Bernice Karr’s; orange page number 6 Candidates: “Bernice Karr’s; orange page number 6”.