Published on Wednesday, 30 November -0001 00:00
3 quarts vinegar
1 quart water
1 cup pickling salt
1 tsp. Saccharin powder (artificial sweetner)
Let this come to a boil. Put dill in bottom of jar; fill with cucumbers. Put a little powdered alum on top. Fill with hot brine and seal. Try to get even-size cucumbers (not too large). 1/2 bushel of cucumbers should make 14-15 quarts of pickles. and you will beed about 1 1/2 recipes of brine.