Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four cups water
- one cup vinegar
- one-third cup salt
- one-half cup vinegar
- one level tablespoon salt
- vinegar
- salt
Directions
DILL PICKLES — Soak in brine over night and then rinse. Pack in jars with a few sprigs of dill. Boil four cups water, one cup vinegar, one-third cup salt and one teaspoon alum. Pour over pickles and seal.
JULIA M. FARA.
DILL PICKLES — Wash and pack pickles in quart jars, adding dill between. To each jar add one-half cup vinegar, one level tablespoon salt, heaping tablespoon sugar and scant teaspoon alum. Fill rest of jar with water, place covers on loosely and when all jars are filled place them in a boiler with water up to necks of jars. When water boils and pickles start to turn yellow seal at once.