This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Dill Pickles
Wash cukes. Wipe dry. Wash and scald jars, wipe them dry. Put one stalk dill into bottom of each jar. Pack jars with dry cukes.
Pour following hot mixture over cukes in jar:
3 quarts water
1 quart vinegar
1 cup salt (heaping cup)
Bring to boiling point. Pour over cukes. Add another stalk of dill on top of pickles. Seal while hot.
Please read the Safe Canning & Food Preservation section [1] if planning on canning this recipe.