Sweet Dill Pickles

Yield: 5 times this covered 10 pts of pickles

Ingredients

• skinny cukes
• 3 qts water
• 1 c. non-iodized salt
• Alum (1/2 teas)
• dill
• 1 cup sugar
• 1 cup vinegar
• 1 [overwritten unit] celery seed

Directions

1. soak about 5“ skinny cukes overnight in cold water, scrub in the morning. Slice in 1“ chunks.
2. Brine: 3 qts water 1/2 non-iodized salt. boil. pour over pickles 3 times heating to boil each time.
3. Put small amount of Alum (1/2 teas) on bottom of each jar.
4. Fill jars with chunks putting dill on top fill with boiling syrup & seal.
5. 5 times this covered 10 pts of pickles.

Timing

• overnight; heating to boil each time; fivefold scaling note

Temperature

• cold water; boil; heating to boil each time; boiling syrup

Equipment

• soaking vessel, scrub brush, knife, brine pot, measuring tools, jars, filling utensil, and jar seals

Arwilda’s edits

Arwilda’s note: Crossed out “syrup” with no readable replacement. Word “syrup” at left of proportion list is crossed out; no replacement heading is visible. Arwilda’s note: Visible annotation or emphasis. Third proportion line contains a heavily crossed-out or overwritten quantity before “salt”; original and final quantity cannot be established.

Needs review

Uncertain salt proportion: Overwritten third proportion line prevents reliable transcription of salt quantity. Candidates: “1 tsp salt”, “1 cup salt”.