1 cupful of salt
2 cupfuls of vinegar
Dill
Place the water, salt, and vinegar in a kettle. Let heat to scalding point, but do not boil. Pour over large cucumbers which have been quartered lengthwise and packed in sterilized jars. To each quart jar allow 1 medium-sized head of dill. Place the dill in the top of jar and seal. Store in a cool place for 6 weeks before using. A tiny piece of garlic or onion may be added to each jar if desired.
Mrs. C. W., Mich.
(From Successful Farming magazine, dated September 1930)
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