3 tablespoons minced fresh dill or 1 tablespoon dill weed
1 cup granulated sugar
1/2 cup vinegar
1/2 cup water
1 teaspoon salt
In a bowl, combine cucumbers, onions and dill. In a saucepan, combine sugar, vinegar, water and salt; bring to a boil. Pour over cucumber mixture. Cover and chill for 3 hours or overnight.
Yields 6 cups.
------------------------------ Open Jar Pickles
These pickles need not be sealed and will keep indefinitely. They are crisp and delicious.
9 pounds medium-size cucumbers
1 tablespoon alum
1 pint vinegar
1 pint water
3 pounds granulated sugar
6 cups vinegar
1 ounce stick cinnamon
1/2 ounce whole allspice
Make salt brine to cover cucumbers, using 1 cup salt to 1 gallon water. Let stand for 3 days, then drain.
Soak cucumbers in cold water for the next 3 days, changing the water each day.
Drain and cut pickles crosswise into 2 or 3 pieces. Mix 1 pint vinegar with 1 pint water, add alum and allow pickles to simmer in this solution for 2 hours. For a greener appearance, a little green coloring may be added.
Drain and pack in earthen or glass jar. Combine sugar, vinegar and spices and let boil 5 minutes. Pour hot syrup over pickles. ------------------------------------- Pickled Yellow Squash
8 cups sliced yellow squash
4 medium onions, sliced
2 bell peppers, sliced
1/2 cup non-iodized salt
3 cups granulated sugar
3 cups white distilled vinegar
1 teaspoon celery seed
1 teaspoon mustard seed
Place squash, onions and peppers in a large container. Sprinkle with salt. Cover with ice and fill container with water. Let mixture stand 3 hours.
Drain. Boil sugar, vinegar, celery seed and mustard seed for 3 minutes. Add the squash to sugar mixture and boil 3 minutes longer. Put squash in 8-ounce hot sterile jars. Cover with the liquid and seal.
Treat peaches to prevent darkening. Tie spices in a spice bag. Combine sugar, vinegar and spice bag in a large saucepot; boil 5 minutes. Drain peaches. Cook drained peaches in boiling syrup until they can be pierced with a fork, but not soft. Remove from heat and allow peaches to set in pickling liquid overnight to plump. Bring mixture to a boil. Remove spice bag. pack peaches into hot jars, leaving 1/4 inch headspace. ladle hot liquid over peaches, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 20 minutes in a boiling water canner. Yield: about 3 quarts