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24 Hour Dill Pickles (not canned)




Source of Recipe


recipe from old cookbook, 1885-1977


List of Ingredients




As many as you want:
large pickles, cut into quarters
onions, sliced into rings
dill weed, cut into pieces that will fit into large bowl or crock

Brine:
3/4 C. salt
2 quarts water
1 quart vinegar
3 C. sugar
1 heaping T. mixed pickling spices


Recipe



Cut large pickles into quarters. Using a large crock or bowl, place
layer of dill, pickles, onions, repeat until crock is full with dill on
top. Boil brine and pour HOT over pickles.
Can be eaten in 24 hours and kept in refrigerator. Also can be put into
jars and sealed hot (if you wish).